Skate with chorizo, olive and onion sauce

PT35M

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Ingredients

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Skate

Chorizo, olive and onion sauce

1
For the sauce, heat the oil in a heavy based pan and sweat off the onions and chorizo for 2-3 minutes
2
Add the carrots, ginger and red pepper and cook for a further 2-3 minutes
3
Add the tomato purée and let it cook out for 2-3 minutes
4
Add the orange zest, orange juice, salt and water and bring to the boil, whisking in the diluted cornflour
5
Bring to the boil for 1 minute, reduce and leave to simmer gently and reduce while you prepare the skate
6
Roll each skate fillet into a long cylinder and wrap in cling film. Twist the ends of the cling film and gently roll the skate so that a tight parcel is achieved
7
Steam the skate fillets for 5-8 minutes and then remove the cling film
8
Keep reducing the sauce until it reaches the consistency of very thick soup. Add the chopped basil, parsley and black olives and remove from the heat
  • 6 handfuls of basil
  • 6 handfuls of parsley
  • 80g of black Kalamata olive
9
To serve, spoon approximately 40ml of sauce on to each plate and place a fillet of skate on top. It can be finished with a few baby parsley and basil leaves for extra garnish
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