Skate with barley risotto, prawns and Sauternes sauce

servings 6
1 hour 30 minutes

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 skirts
  • 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 skirts
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