Skate with chorizo, olive and onion sauce

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

Chorizo, olive and onion sauce

Method

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
First published in 2015
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When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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