Skate with Duxelles
HT MC 75mins
Hot Fish Vegetables Alcohol Main course Eggless
Small Onion, finely chopped
Shallots, finely chopped
and Black Pepper
teasp Grated Nutmeg
Dry White Wine
tbsp Dried Breadcrumbs
fl.oz. Double Cream
tbsp Fresh Parsley, chopped
Remove and discard the skin from the fish. Wash, dry and cut into 4 pieces. Place
mushrooms, onion and shallots in a tea-towel and twist to remove moisture.
Preheat the oven to 180C, 350F, Gas mark 4. Make Duxelles by melting 25g/1oz
of the butter in frying pan. Add the mushroom mixture and cook over fairly
high heat until all moisture has evaporated. Sprinkle with salt, pepper and nutmeg.
Place the Duxelles on the base of a roasting tin and arrange the fish on top. Pour
the white wine over, sprinkle with salt, pepper and breadcrumbs and dot with
the remaining butter. Bake near the top of the oven for about 30 minutes.
Remove the fish, place on a serving plate and keep hot. Pour the cooking juices
into a saucepan and boil to reduce by half. Stir in the cream, heat through without
boiling, then pour over the skate. Garnish with chopped parsley.
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