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.
Ingredients
Skate
- 6 skate wing fillets
- oil
- salt
- pepper
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
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
- 6 skate wing fillets
- oil
- salt
- pepper
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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Skate with barley risotto, prawns and Sauternes sauce
