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Normandy Skate         HT  MC  French  80mins

Serves    Hot  Fish  Alcohol  Main Course  Eggless  France  Europe



2 Onions, sliced

2 Carrots, sliced

720ml/24 fl.oz. Water

300ml/5 fl.oz. Dry White Wine

Bouquet Garni

Salt and Black Pepper

675g/1 1/2lb Skate

50g/2oz Butter

25g/1oz Plain Flour

150ml/5 fl.oz. Single Cream

1 tbsp Capers




1. Place the onions and carrots in pan with the water, wine, bouquet garni, salt and pepper. Bring to the boil, then cook, covered, for 20 minutes. Meanwhile, clean and wash the skate.


2. Place the skate in the simmering liquid, cover and poach for 20 minutes. Remove fish. Strain the cooking liquid discarding flavourings. Remove the skin and cartilage from fish, then cut fish into serving pieces.


3. Melt half the butter in a saucepan, add the flour and cook for 1 minute. Gradually pour in 300ml/10 fl.oz. of the strained cooking liquor, bring to boil and cook gently for 5 minutes. Stir in half the cream and cook for a further 5 minutes.


4. Stir until the sauce thickens, then remove from the heat. Stir in the remaining butter and cream, add the fish and heat through. Place on a warmed serving dish, sprinkle with capers and serve immediately.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


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Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

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