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Skate Chicory Anchovy Salad Recipe
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Ingredients
- 1 skate wing approximately 1½ to 1¾ pounds—get your fishmonger to skin it for you, both sides
- POACHING BROTH
- enough water to cover your skate
- 1 glass of white wine
- Zest of 1 lemon
- 1 head of fennel sliced
- 1 onion peeled and sliced
- 2 sticks of celery chopped
- 1 in whole garlic choppedhalf
- whole black peppercorns
- a bunch of parsley tied
- Sea Salt
- ANCHOVY DRESSING
- 20 anchovy fillets
- 8 cloves of garlic peeled
- a healthy splash of red wine vinegar
- cup ⅞extra-virgin olive oil
- black pepper
- SALAD
- 2 heads of green chicory or 3 of white, chopped
- a bunch of rocket picked
- a handful of chopped curly parsley
- a small handful of capers extra-fine if possible
Ingredients
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Instructions
- To make your poaching broth mix all the ingredients together. Bring it up to the boil and then turn the heat down to a simmer.
- Slip your skate wing into the poaching pan and cook for approximately 10 minutes (check that the flesh comes away from the bone), then turn off the heat and allow to cool in the liquor.
- When cold remove the skate from the liquor and pull the flesh from the bone. It should come away in easy strips.
- Now make your dressing: either whiz all the ingredients in a food processor or pound them in a mortar with a pestle.
- Bring together the skate, the salad ingredients and the anchovy dressing (caution—there may be too much, so do not add it all at once) and toss.
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