Rick Stein’s Poached Skate with a Warm Tomato Vinaigrette
Rick Stein's simple but sophisticated French-inspired recipe for skate is topped with a warm vinaigrette of caper and parsley. As seen on his BBC2 series, Secret France.
From the book
This dish comes from a restaurant in Dieppe called Comptoir à Huîtres. I wished we’d filmed there, not only because it is a very good fish restaurant but also because it’s in the industrial docks and across the road is a large complex full of off-shore windmill pieces; the juxtaposition of a really rather smart restaurant and industry works well on TV. This was a star dish for me, the fish just simply poached and served with a lovely vinaigrette of tomatoes, red onion, capers and parsley.
|2 x 225g||skinned and trimmed skate wings|
|For the warm vinaigrette:|
|5 tbsp||extra virgin olive oil|
|½ tbsp||red wine vinegar|
|½||small red onion, finely sliced|
|1||small tomato, skinned, seeded and finely chopped|
|1 tsp||small capers, drained|
|½ tbsp||finely chopped flatleaf parsley|
|salt and black pepper|
To poach the fish, bring 1.5 litres of water to the boil in a large shallow pan. Add the salt, then lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, until cooked.
Meanwhile, warm the olive oil, vinegar and red onion in a small pan. After a few minutes, turn off the heat and add the tomato, capers and chopped parsley and season with salt and pepper.
Serve the skate with the warm vinaigrette spooned over and some green beans on the side.