Skate and Spinach Salad

165

Ingredients:

• Skate Wings – 700 gms, trimmed
• Rosemary Sprigs – 2, fresh
• Bay Leaf – 1
• Black Peppercorns – 1 tblsp
• Lemon – 1, quartered
• Baby Spinach Leaves – 450 gms
• Olive Oil – 1 tblsp
• Red Onion – 1, small, thinly sliced
• Garlic Cloves – 2, crushed
• Chilli Flakes – 1/2 tsp
• Pine Nuts – 1/2 cup, lightly toasted
• Raisins – 1/3 cup
• Light Molasses Sugar – 1 tblsp
• Fresh Parsley – 2 tblsp, chopped

Method:

1. Put the skate wings in a large saucepan with the herbs, peppercorns and lemon.
2. Cover with water and bring to a boil.
3. Cover and simmer for 4 to 5 minutes until the flesh beings to come away from the cartilage.
4. Lift the fish from the water and remove the flesh in shreds.
5. Put the spinach into a saucepan with just enough water to cling to the leaves.
6. Cook over high heat for 30 seconds until wilted.
7. Drain, refresh under cold water, and drain again.
8. Squeeze out any excess water and set aside.
9. Heat the oil in a large pan.
10. Cook the onion for 3 to 4 minutes, until softened but not browned.
11. Add the garlic, chilli flakes, pine nuts, raisins and sugar.
12. Cook for 1 to 2 minutes, then add the spinach and toss for a minute, until heated through.
13. Gently fold in the skate and cook for another minute.
14. Season well.
15. Divide the salad among serving plates.
16. Sprinkle with the parsley and serve.