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Skate with chorizo, olive and onion sauce
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Marcello Tully shares an elegant skate recipe, serving the fish with a flavourful chorizo, olive and onion sauce. Skate is an underrated fish but can be found in most quality fishmongers. At Marcello's restaurant, Kinloch Lodge, skate is sourced from the Skye coastline, where it is plentiful.
First published in 2015
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Ingredients
Metric
Imperial
Skate
- 4 skate wings, filleted
Chorizo, olive and onion sauce
- 450g of chorizo sausage, diced
- 60g of onion, finely chopped
- 60g of carrots, finely chopped
- 8g of fresh ginger, finely chopped
- 80g of red pepper, finely chopped
- 165g of passata
- 5g of orange zest
- 45ml of orange juice
- 700ml of water
- 10g of cornflour, diluted with water
- 1 handful of basil, chopped
- 1 handful of parsley, chopped
- 80g of black Kalamata olive
- 20ml of sunflower oil
- 1 pinch of salt
SAVE RECIPE
Method
1
For the sauce, heat the oil in a heavy based pan and sweat off the onions and chorizo for 2-3 minutes
- 20ml of sunflower oil
- 60g of onion
- 450g of chorizo sausage
2
Add the carrots, ginger and red pepper and cook for a further 2-3 minutes
- 60g of carrots
- 8g of fresh ginger
- 80g of red pepper
3
Add the tomato purée and let it cook out for 2-3 minutes
- 165g of passata
4
Add the orange zest, orange juice, salt and water and bring to the boil, whisking in the diluted cornflour
- 5g of orange zest
- 45ml of orange juice
- 700ml of water
- 10g of 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
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
First published in 2015
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