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- Roasted skate wing with charred leeks and samphire
Roasted skate wing with charred leeks and samphire
- Patrick Williams
Published: April 6, 2018 at 2:27 PM
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Serves 4
Easy
Total time: 1 hr and 30 mins
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Check out this simple recipe for roasted skate wing and charred baby leeks served with a creamy buttery sauce. This easy recipe comes from Amy Corbin and Patrick Williams’ new South London restaurant, Kudu in Peckham
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Try this recipe for roasted skate wing with charred leeks and samphire, then check out more samphire recipes. Also read our guide on what is samphire and where to buy it for advice on sourcing this ingredient.
Ingredients
Nutrition
-
4 large baby leeks
halved lengthways
-
2 tbsp caster sugar
-
1 tbsp vegetable oil
-
4 x 200g portions skate wings
-
50g unsalted butter
-
100g samphire
CHUTNEY
-
1 tbsp vegetable oil
-
2 leeks
finely sliced
-
½ onion
finely sliced
-
40g caster sugar
-
1 bay leaf
-
75ml balsamic vinegar
SAUCE
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50g butter
-
1 star anise
-
½ fennel bulb
finely sliced
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1 shallot
finely sliced
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½ a clove garlic
sliced
-
100ml white wine
-
250ml vegetable stock
-
120ml single cream
KOMBU OIL
-
1 kombu sheet
broken into pieces
-
200ml grapeseed oil
Nutrition: per serving
- kcal591
- fat34.2g
- saturates17.3g
- carbs21.2g
- sugars18.7g
- fibre4.6g
- protein43.4g
- salt1.5g
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Method
-
step 1
For the chutney, heat the vegetable oil in a large pan, add the leeks and onion, and cook for 15 minutes, stirring regularly until really golden. Tip in the sugar and bay leaf, and stir until dissolved. Add the balsamic vinegar and reduce until sticky. Cool.
-
step 2
For the sauce, melt the butter in a large pan and add the star anise, fennel, shallot and garlic with some seasoning, and cook until soft. Add the wine and reduce by 1/2. Add the vegetable stock and again reduce by 1/2. Pour in the cream, simmer for 5 minutes, then season and strain.
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step 3
Meanwhile, heat the oven to 240C/fan 220C/gas 9. Blanch the baby leeks in a large pan of boiling salted water for 3 minutes, then drain well. Arrange the leeks on a tray, cut-side up, and sprinkle with the sugar and some seasoning. Roast in the oven for 8-10 minutes or until caramelised.
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step 4
Turn the oven down to 200C/fan 180C/gas 6 and toast the kombu sheet for 3 minutes. Put in a blender along with the grapeseed oil and blend until well combined. Set aside for a few minutes then strain through muslin or a fine sieve.
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step 5
Heat the vegetable oil in a large ovenproof frying pan, season the skate wings well and cook on their thickest sides for 5 minutes or until golden. Put into the oven for 8 minutes, flip the wings, add the butter and cook in the oven for a further 2 minutes or until the flesh starts to flake. Rest the wings on a plate for several minutes. Meanwhile, add the samphire to the pan and stir for 4 minutes or until tender.
-
step 6
Plate each fish wing with the sauce, chutney, leeks and samphire, and use the kombu oil to speckle the sauce.
Check out more of our fish recipes here...
Authors
Patrick Williams
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