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.
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
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
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
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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
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.
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Skate with barley risotto, prawns and Sauternes sauce
