1 lb (450 g) skate
1 medium onion, skinned and thinly sliced
125 g (4 oz) celery, cleaned and sliced
3 tbsp (60 ml) lemon juice
2 bay leaves
salt and freshly ground pepper
1 1/4 cup (1/2 pint) 300 ml milk
5 fl oz (142 ml) soured cream
25 g (1 oz) lump fish roe (caviar-style)
snipped fresh chives to garnish
1 medium onion, skinned and thinly sliced
125 g (4 oz) celery, cleaned and sliced
3 tbsp (60 ml) lemon juice
2 bay leaves
salt and freshly ground pepper
1 1/4 cup (1/2 pint) 300 ml milk
5 fl oz (142 ml) soured cream
25 g (1 oz) lump fish roe (caviar-style)
snipped fresh chives to garnish
method
1. Rinse the skate and place in a medium-sized saucepan with the thinly sliced onion and sliced celery. Pour over 600 ml (1 pint) water with 30, ml (2 tbsp) lemon juice, bay leaves and seasoning.
2. Bring slowly to the boil, cover the pan and simmer gently until the fish begins to flake away from the bone.
3. Lift the fish from the soup and flake'it, discarding the skin and bone.
4. In a blender, puree the pan ingredients (discarding bay leaves) with the fish and milk until smooth. Adjust seasoning, taste and add remaining lemon juice if necessary.
5. Chill well before serving with stirred soured cream and caviar swirled through each portion. Garnish with snipped chives.
2. Bring slowly to the boil, cover the pan and simmer gently until the fish begins to flake away from the bone.
3. Lift the fish from the soup and flake'it, discarding the skin and bone.
4. In a blender, puree the pan ingredients (discarding bay leaves) with the fish and milk until smooth. Adjust seasoning, taste and add remaining lemon juice if necessary.
5. Chill well before serving with stirred soured cream and caviar swirled through each portion. Garnish with snipped chives.
serving amount
serves 6
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