Skate with citrus-honey sauce
- 675 g (1½ lb) even-sized new potatoes, scrubbed and halved
- 1 tbsp extra virgin olive oil
- 4 pieces of skate wing, about 600 g (1 lb 5 oz) in total
- 250 ml (8½ fl oz) fish stock, preferably home-made
- 3 oranges
- juice of 1 lemon
- 30 g (1 oz) butter
- 4 tbsp clear honey
- salt and pepper
- 1 tbsp finely chopped parsley to garnish
Prep:25min › Cook:50min › Ready in:1hr15min
- Preheat the oven to 200°C (400°F, gas mark 6). Put the potatoes in a roasting tin, drizzle over the oil and add salt and pepper to taste. Toss well. Roast on the top shelf of the oven for 25–30 minutes or until tender.
- Meanwhile, arrange the skate in a single layer in a large shallow ovenproof dish and pour over the fish stock. Cover tightly with foil and poach in the oven for about 25 minutes or until the fish will flake easily.
- While the fish and potatoes are cooking, make the sauce. Squeeze the juice from 2 of the oranges and pour into a small pan. Add the lemon juice, butter and honey. Cut the peel and pith from the remaining orange with a sharp knife. Working over the saucepan to catch the juice, cut in between the membrane to release the segments. Set the segments aside.
- When the skate is cooked, carefully lift it from the stock and arrange on plates. Gently warm the sauce to melt the butter, but don't allow it to boil. Add the orange segments and season with salt and pepper to taste. Pour over the fish, sprinkle with the parsley and serve immediately, with the roasted potatoes.
Some more ideas
For scallops with citrus and chive sauce, use 12 large scallops (without their corals). Heat 1 tbsp extra virgin olive oil in a large non-stick frying pan, add the scallops and sear over a high heat for about 1 minute on each side or until caramelised on the outside, but still moist inside. Keep warm while you make the sauce as in the main recipe, replacing the parsley with 1½ tbsp snipped fresh chives. * Instead of roasted potatoes, make a wild rice and lemongrass pilaf to serve with the skate. Fry 4 chopped shallots in 1 tbsp extra virgin olive oil, then add 250 g (8½ oz) mixed long-grain and wild rice. Pour in 600 ml (1 pint) vegetable stock and stir in 1 tsp finely chopped lemongrass. Cover and simmer for 20 minutes, or according to the packet instructions, until the rice is tender and the stock has been absorbed. Add 3 tbsp chopped fresh coriander and serve.
An orange can provide more than twice the recommended daily intake of vitamin C. This is one of the water-soluble vitamins that cannot be stored by the body, so it is essential to eat fruit and vegetables containing vitamin C on a daily basis. * The vitamin C content of potatoes varies with their age, dropping from 21 mg per 100 g (3½ oz) for freshly dug potatoes to 9 mg after 3 months storage.
Each serving provides
B1, B6, B12, C, niacin * potassium * A, B2, folate, calcium, copper, iron, selenium, zinc
Not sure about the rest of it, but the cooking times/style is great for the fish! (my gf commented that it was a little slimey, but she has texture problems) - 20 Mar 2010
Used different ingredients. I used a teaspoon of arrowroot to thicken the sauce slightly. - 11 Oct 2009
Great mix of flavours. the citrus honey sauce really complements skate. Best fish dinner I have made in a long time. I served it with stir fried courgette with sweet hot red peppers and cumin. The flavours really complemented each other - 11 Oct 2009