Skate with barley risotto, prawns and Sauternes sauce
Item 1 of 1
This skate with Sauternes sauce recipe from Agnar Sverrisson provides a wonderfully balanced dish. The white flesh of the skate is offset nicely by the sauce, made with scallop trimmings and mushrooms.
First published in 2015
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Ingredients
Metric
Imperial
Skate
Pearl barley risotto
- 200g of pearl barley
- 10g of salt
- 2l water
Mascarpone mix
- 250g of mascarpone
- 1 tbsp of lemon juice
- 1/2 tsp salt
Sauternes sauce
- 375ml of Sauternes wine
- 250g of banana shallot, sliced
- 250g of button mushrooms, sliced
- 1000ml of fish stock
- 150ml of milk
- 250g of scallop skirt
- 1 pinch of xanthan gum
- 2 tbsp of Chardonnay vinegar
- 1 pinch of cayenne pepper
- olive oil
- salt
To plate
- 30 North Atlantic cooked and peeled prawns
- 1 handful of mizuna, or other baby salad leaves
- 1 handful of seaweed
- 6 wild garlic leaves
SAVE RECIPE
Method
1
Place the pearl barley, salt and water in a pan and bring to the boil. Simmer for 15-20 minutes until the pearl barley is tender, but still has a little bite. Drain and chill in fridge until needed
- 200g of pearl barley
- 10g of salt
- 2l water
2
To make the mascarpone mix, stir all the ingredients in a large bowl until smooth. Store in fridge until needed
- 250g of mascarpone
- 1/2 tsp salt
- 1 tbsp of lemon juice
3
To make the sauce, heat a little oil in a pan and sweat the shallots with the salt for 5-6 minutes. Make sure the pan is covered with a lid so no moisture is lost
- 250g of banana shallot, sliced
- olive oil
- salt
4
Add the sliced mushrooms, cover and sweat for 5 minutes, then add the Muscatel wine and bring to the boil for 5 minutes to remove the alcohol
- 250g of button mushrooms, sliced
- 375ml of Sauternes wine
5
Add the fish stock and milk, then bring to the boil. Simmer for 5 minutes
- 1000ml of fish stock
- 150ml of milk
6
Add the scallop skirts and remove from the heat to infuse for 5 minutes. Sieve finely, making sure you get as much sauce as you can from the pan
- 250g of scallop skirt
7
Thicken the sauce with the xanthan gum and season with the Chardonnay vinegar and cayenne pepper. Pass through a fine sieve
- 1 pinch of cayenne pepper
- 1 pinch of xanthan gum
- 2 tbsp of Chardonnay vinegar
8
Preheat the oven to 180°C/gas mark 4
9
Roll the skate wing fillets up with the skin on the inside and lightly colour in a pan. Finish cooking in the oven for about 4-5 minutes. Once cooked, season the fish
10
Just before serving, heat through the mascarpone mix and stir in the reheated barley
11
Spoon some of the barley mixture and prawns onto each plate. Balance a piece of skate on top, spoon over the warm sauce and scatter over the baby salad leaves, seaweed and a wild garlic leaf. Serve immediately
- 1 handful of mizuna, or other baby salad leaves
- 1 handful of seaweed
- 6 wild garlic leaves
- 30 North Atlantic cooked and peeled prawns
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