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A fishy’ dinner suggestion from the Great British Chefs website
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Baked skate wings with mushroom, shallot and Le Gruyère AOP gratin
by
Food Urchin
Ingredients
- 2 skate wings, or ray wings, each approx. 400g
- 150g of button mushrooms, thinly sliced
- 1 banana shallot, finely chopped
- 175ml of dry white wine
- 25g of butter, plus extra for dotting the fish
- 25g of plain flour
- 100g of Gruyère, grated
- 1 tbsp of crème fraîche
- 1 small bunch of flat leaf parsley, finely chopped
- salt
- freshly ground black pepper
Method
Preheat the oven to 200°C/gas mark 6
Scatter the mushroom slices and chopped shallot over a shallow baking tray. Place the skate (or ray) wings on top and season with salt and pepper, then dot a few pieces of butter across the fish
Pour the wine around the fish and cover the whole tray with foil to allow it to steam. Cook in the oven for 10 minutes, the fish will not be completely cooked through at this point but is grilled later to finish
Carefully lift the fish off the tray and transfer to a plate, then cover and keep warm, leaving the softened vegetables and cooking juices on the tray for the sauce
To make the gratin, melt the butter in a pan then stir in the flour until cooked out and the mixture turns brown and nutty. Add the mushrooms, shallots and cooking juices from the tray and whisk in until thickened. Mix in the cheese and parsley until thoroughly combined
To finish the dish, place the wings on to a heatproof serving dish and cover with the cheese and mushroom sauce. Place under a hot grill until the sauce is golden and bubbling
Serve each wing with the gratin topping, and any additional sauce from the dish, with steamed green vegetables or samphire and perhaps some sautéed potatoes on the side