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Warm Poached Skate with Aromatic Flavours of Morocco and Crushed Potatoes

Poached skate wings served with a saffron-infused Moroccan sauce and crushed new potatoes mixed with fresh watercress.

HealthyDinnerSeafoodPotatoesMoroccanSkate

Estimated Nutrition

Per Serving Total
Calories 771.4 kcals 3085.4 kcals
Carbohydrates 35.5 grams 142.1 grams
Fat 54.6 grams 218.2 grams
Protein 49 grams 195.8 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
3
tbsp
White Wine Vinegar
1
piece
Balsamic Vinegar
to serve
Fruits
1
tbsp
Lemon Juice
Liquids
1.2
l
Water
NutsSeeds
1
piece
Bay Leaf
fresh
2
tsp
Salt
6
piece
Black Peppercorns
1
pinch
Saffron Strands
0.25
tsp
Coriander Seeds
crushed
1
pinch
Cumin
ground
2
piece
Garlic
cloves, finely chopped
2
tsp
Coriander
shredded
2
tsp
Mint
shredded
1
piece
Sea Salt
flakes to serve
OilsFats
2
tbsp
Olive Oil
for potatoes
150
ml
Extra Virgin Olive Oil
for sauce
85
ml
Extra Virgin Olive Oil
for potatoes plus extra to serve
Seafood
900
g
Skate Wings
prepared
Vegetables
750
g
New Potatoes
scraped clean
1
piece
Onion
sliced
2
stick
Celery
sliced
2
piece
Plum Tomatoes
skinned, seeded and diced
1
piece
Red Pepper
roasted, skinned, seeded and cut into thin strips
1
piece
Red Chilli
Dutch variety, seeded and finely chopped
50
g
Watercress
sprigs, roughly chopped

Steps

  • Boil potatoes in salted water until tender.
  • Simmer court bouillon ingredients in a large pan for 20 minutes.
  • Add skate halves to bouillon and simmer for 10 minutes.
  • Steep saffron in warm water for 5 minutes.
  • Combine sauce ingredients in a pan and warm gently.
  • Drain skate and spoon herb-infused sauce over each piece.
  • Mix drained potatoes with olive oil in a frying pan.
  • Crush potatoes gently with a fork until they burst.
  • Mix watercress and fish juices into the potatoes.
  • Serve skate over potatoes with a drizzle of oil and balsamic vinegar.