Cook Along with Dunkerley's - Fillet of Skate over Bacon and Cabbage





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Uploaded on Feb 4, 2011

Cook Along with Dunkerley's

We are inviting you to cook along with a top chef in the comfort of your own kitchen!

By simply following our step by step instructions or watching our video, you can re-create a variety of dishes at home.

Whether you discover a new favourite, or simply experiment with a new dish, the Dunkerley's Cook Along is online now for you to try!

Renowned for fresh, local seafood Dunkerley's are dedicated to serving mouth watering cuisine, enhanced by an extensive choice of fine wines, from classic French varieties to exciting discoveries from the new world.

Website: http://www.dunkerleys.co.uk

Recipe - Fillet of Skate over Bacon and Cabbage

April sees skate in abundance. It is a perfect spring dish served with spring cabbage & bacon. Bacon & cabbage are a favourite dish of Irish descent and marries beautifully with the great characters of the sea.

- 2 large skinned and scored skate wings - (1 kg each)
- 2 spring cabbages
- 1 Tbs. unsalted butter
- 8 slices rindless back bacon
- 1 medium sized leek
- 250ml Double cream
- 1/2 litre fish stock
- 250ml white wine
- 1 finely chopped shallot
- For Cooking: oil, butter and seasoning

Cooking Instructions

For the Sauce
- Sweat shallots in butter over a low heat. Reduce white wine and fish stock on the stove. Reduce by 3/4.
- Boil the fish stock and rapidly bring down.
- Add cream to coat the back of a spoon. Drizzle around the edges of the warmed plates.

For the Main Meal
- Dice the bacon then soften down in butter.
- Meanwhile blanch the sliced cabbage & leeks in boiling water for just a couple of minutes. Drain fully and add to the bacon.
- Add oil then melted butter into a hot frying pan. Season and place the skate wings into the pan; skin side up (presentation side down). Lightly colour for just a couple of minutes and turn over for a further minute.
- Place bacon & cabbage into the centre of the plates and add 2 small fillets on the top and serve the fillets offset slightly to improve presentation.
- The fish should still be slightly undercooked as it is plated ensuring a moist and succulent finish.

If you are not confident in cooking all three elements of the dish at the same time, my tip is to cook the skate wing right at the end to ensure you do not over cook it!

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