Poached skate with warm tomato vinaigrette
This dish comes from Dieppe and was a highlight of the trip for me. The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley.
Ingredients
For the warm tomato vinaigrette
- 5 tbsp extra virgin olive oil
- ½ tbsp red wine vinegar
- ½ small red onion, thinly sliced
- 1 small tomato, skinned, seeds removed, finely chopped
- 1 tsp small capers, drained
- ½ tbsp finely chopped fresh flatleaf parsley
- salt and freshly ground black pepper
- freshly cooked green beans, to serve
Method
To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.
Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.
Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side.
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