Skate wings with braised leeks and shrimp beurre noisette

  • medium
  • 4
  • 45 minutes
Not yet rated

Taken from the menu of Bryn William's coastal restaurant, Porth Eirias, this delicious skate wing recipe showcases how well simple flavours can marry together to make a spectacular dish, as the leek is as much a hero as the skate. Lemon, capers and shrimp cut through the rich butter sauce, while the leeks are served whole, but are deliciously tender from being braised in a foil parcel.

First published in 2016




Braised leeks

Beurre noisette


Preheat the oven to 180°C/gas mark 4
Begin with the braised leeks. Trim the tops and roots from the leeks to create a clean, solid middle section approximately 15cm long. Place the leeks next to each other on a large piece of foil and fold up the edges to form an open parcel
Add the butter, garlic clove and some seasoning to the leeks, then pour over the vegetable stock. Bring the foil together to form a tight parcel, sealing in the leeks and liquid, then place on a baking tray and cook in the oven for 25–35 minutes, or until the leeks are completely tender
Meanwhile, place the butter in a small pan for the beurre noisette. Allow to melt over a medium-low heat until it turns light brown in colour and starts to smell of toasted nuts. Remove from the heat and leave to cool
Prepare the skate wings by trimming the rounded edge by 5mm and trimming the cartilage down one side to give the wings neat edges. Each trimmed wing should weigh approximately 165g – if the wings are much larger, you may need to halve them for cooking
Place a large frying pan over a medium heat. Once hot add the skate wings and cook for 2–3 minutes on each side, seasoning with salt and pepper as they cook
When ready to serve, roughly chop 6 segments of the lemon and stir into the cooled beurre noisette with the shrimp, capers, and some freshly chopped parsley. Season to taste and adjust as needed – add a little more lemon or parsley to balance the sauce if required
Unwrap the braised leeks and add 1 leek (discarding the garlic and stock) to each plate. Add the cooked skate wings and spoon over the beurre noisette sauce to serve
First published in 2016

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

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