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Skate Mayonnaise with a Vegetable Salad

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Preparation Time: 30 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3896 times

Ingredients:

Metric Imperial

720 gm(s) skate

court bouillon

For the vegetable salad:

60 gm(s) celery

60 gm(s) leek

60 gm(s) carrot

2 tbsp(s) groundnut oil

2 tbsp(s) white wine

salt & black pepper

60 gm(s) French beans

60 gm(s) mangetout

For the mayonnaise:

120 gm(s) mayonnaise

90 gm(s) tomatoes, peeled, deseeded & chopped

1 avocado, peeled & chopped

120 gm(s) potato, peeled, boiled til just tender, diced

by Rick Stein.

Posted by: Sarah Scott on 09 November 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Poach the skate in the court bouillon for 15-20 minutes. Leave to cool in the bouillon.

Cut the celery, carrot and leek into strips 3mm x 3mm x 5cm. Heat the oil in a sauteuse and gently cook the vegetables in the oil for a minute. Add the white wine, salt & pepper, and cook til the white wine has evaporated. Turn out onto a plate and chill.

Top and tail the beans and mangetout. Cut the beans into similar lengths to the rest of the vegetables; the mangetout can be left as they are. Bring a pan of salted water to the boil and blanch the beans and mangetout for half a minute, then plunge them into cold water, preferably iced. Drain through a colander and mix with the rest of the vegetables. Season with salt and black pepper.

Remove the skin and cartilage from the skate and mix with the mayonnaise, tomato, avocado and potato. Test for seasoning. Serve with a couple of leaves from the heart of a lettuce and the vegetable salad.