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COURT BOUILLON: Place all the
ingredients into s stainless steel pan, bring to the boil and
simmer for 20 minutes. Pour through a sieve and return to pan.
MAIN DISH:
Cut the skate wing into two, place into a simmering court
bouillon. While the fish is cooking, mix all the other
ingredients together except for a few capers that you will
require for decoration. After approx 5-10 minutes the fish will
be cooked, slice of the bones with a blunt knife and flake into
the salad. Arrange in bowls and serve drizzled with a little
thick balsamic vinegar.
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