Skate with barley risotto, prawns and Sauternes sauce

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

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Imperial

Pearl barley risotto

Mascarpone mix

Sauternes sauce

To plate

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
2
To make the mascarpone mix, stir all the ingredients in a large bowl until smooth. Store in fridge until needed
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
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
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
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
First published in 2015
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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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