Skate (or ray) wings are very simple to cook and easy to eat. The cooked flesh scrapes satisfyingly from the cartilage, so, despite their appearance there is no danger of getting a mouthful of bones. Morcambe Bay brown shrimps are a wonderful umami delicacy (they are a different but related species to prawns). They are usually sold ready cooked and peeled, which is just as well because they are very fiddly to do yourself. Salsify has a delightful unique taste which has been likened to oysters. It works very well with fish.
Ingredients (per serving)
1 fresh skate (or ray) wing
30g butter
15 (approx.) cooked, peeled brown shrimps (I used Morcambe Bay shrimps)
1 or 2 black salsify roots
2 tsp capers
Lemon
Method
Ingredients (per serving)
1 fresh skate (or ray) wing
30g butter
15 (approx.) cooked, peeled brown shrimps (I used Morcambe Bay shrimps)
1 or 2 black salsify roots
2 tsp capers
Lemon
Method
- To prepare the salsify, wash in cold water scrubbing off any soil, then peel and trim the ends. Cut into 3 to 4 inch batons. Once peeled salsify quickly turns brown. To prevent this plunge into some cold water acidulated with lemon juice prior to cooking.
- Boil the salsify in salted water for 6–8 minutes depending on the thickness. Cook to your liking. I prefer salsify on the soft side of 'al dente’.
- Melt the butter in a large frying pan and cook the fish on a medium heat for approximately 4 to 5 minutes per side until the flesh becomes opaque. Remove fish from pan to a warm serving plate. Add the shrimps to the pan and cook for a few minutes to heat through.
- Sprinkle the capers and shrimps over the skate and add the salsify batons. Serve with lemon slices or wedges.
