1 medium Skate wing
3 good handfuls of herb salad (basil, parsley, rocket etc)
2 oz (56gm) baby capers
10 good black olives
6 cooked new potatoes
2 fl oz extra virgin olive oil
1 lemon, segmented
sea salt and pepper
2 pints court bouillon

Court Bouillon:
2 pints cold water
1 lemon sliced
10 whole black peppercorns
2 bay leaves
1 bunch parsley stalks



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.

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. 




This recipe is from How To Cook Fish -

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