Toss together gently and spoon over the olive oil and lemon juice © Lisa Barber
Serves 6-8 (as a starter)

1 leek, roughly chopped
2 carrots, chopped
8 peppercorns
1 skate wing
16 1/2cm cubes of yesterday's white bread, crusts removed
1tbsp of green sauce (see below)
1 bunch of wild rocket
1 handful of pea shoots
8 spring onions, chopped
A splash of extra-virgin olive oil
2tbsp lemon juice

For the green sauce

Half a bunch of curly parsley
Half a bunch of flat-leaf parsley
Half a bunch of mint
A quarter bunch of dill
A few sprigs of tarragon
A bunch of sorrel, picked from the stems
Crushed black pepper
A small tin of anchovies, chopped
A handful of capers, roughly chopped
12 cloves of garlic, chopped
Extra-virgin olive oil

Place the leeks, carrots and peppercorns into a large pan. Lay the skate wing on top and cover with cold water. Place over a medium heat and bring to a boil. As soon as the water boils, turn off the heat and let the skate sit in the water until it cools.

While you're waiting, make the green sauce. Chop the herbs and sorrel finely. Taste and season with the pepper and mix with the anchovies, capers and garlic. Add the olive oil until you reach a loose, but not runny, consistency. Now place the bread cubes in a salad bowl and add the green sauce, so they can absorb it. Put aside.

Carefully remove the skate and lay on a board. Using a fork, gently scrape the flesh from the bones; it should come away easily.

Add the skate, rocket, pea shoots and spring onions to the bread and sauce mixture. Toss together gently and spoon over the olive oil and lemon juice. Season and toss for a final time before serving.

Comments