Skate with Sauternes Sauce Recipe

Skate with barley risotto, prawns and Sauternes sauce

Main
easy
6
1 hour 30 minutes

PT1H30M

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.

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Ingredients

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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

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Method

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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

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

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

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

Add the fish stock and milk, then bring to the boil. Simmer for 5 minutes

1000ml of fish stock
150ml of milk

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

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

Preheat the oven to 180°C/gas mark 4

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

Just before serving, heat through the mascarpone mix and stir in the reheated barley

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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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.