SKATE, BRAISED CHICORY & CIDER BUTTER

METHOD

Pat the skate wings dry and season lightly with salt.

Place a large frying pan over a medium-high heat and add enough olive oil to create a thin, even layer across the base of the pan (approximately 2–3 tablespoons).

Lay the skate in the pan and cook undisturbed for 3–4 minutes until golden and lightly crisp.

Turn the skate and add 50g butter along with the thyme or rosemary. As the butter foams, baste continuously for a further 3–4 minutes until the fish is just cooked through and the butter smells nutty.

Add 1 teaspoon honey and 1 tablespoon white wine vinegar to the pan and reduce briefly. Continue to baste the skate until it is lightly glazed. Remove the fish from the pan and rest in a warm place.

For the chicory, cut each head in half lengthways. Heat 1 tablespoon olive oil in a pan and place the chicory cut-side down. Cook until lightly caramelised.

Sprinkle over the brown sugar and allow it to dissolve and caramelise lightly. Add the sherry vinegar, water and a pinch of salt. Cover and braise gently for 8–10 minutes until the chicory is tender but holding its shape.

Remove the lid and reduce the liquid until glossy and coating the chicory.

For the cider butter sauce, combine the cider and cider vinegar in a small saucepan. Reduce over a medium heat until approximately 20% of the original volume remains (around 40–50ml). The liquid should be slightly syrupy.

Lower the heat and whisk in the cold butter a cube at a time until fully emulsified and glossy. Do not allow the sauce to boil.

Taste and adjust seasoning.

To serve, spoon the cider butter sauce onto the plate. Place the skate on top and arrange the braised chicory alongside.