Skate with chorizo, olive and onion sauce

servings4
35 minutes

Ingredients

Skate

  • 4 skate wings, filleted

Chorizo, olive and onion sauce

  • 450g of chorizo sausage, diced
  • 60g of onion, finely chopped
  • 60g of carrots, finely chopped
  • 8g of fresh ginger, finely chopped
  • 80g of red pepper, finely chopped
  • 165g of passata
  • 5g of orange zest
  • 45ml of orange juice
  • 700ml of water
  • 10g of cornflour, diluted with water
  • 1 handful of basil, chopped
  • 1 handful of parsley, chopped
  • 80g of black Kalamata olive
  • 20ml of sunflower oil
  • 1 pinch of salt

Method

1
For the sauce, heat the oil in a heavy based pan and sweat off the onions and chorizo for 2-3 minutes
  • 20ml of sunflower oil
  • 60g of onion
  • 450g of chorizo sausage
2
Add the carrots, ginger and red pepper and cook for a further 2-3 minutes
  • 60g of carrots
  • 8g of fresh ginger
  • 80g of red pepper
3
Add the tomato purée and let it cook out for 2-3 minutes
  • 165g of passata
4
Add the orange zest, orange juice, salt and water and bring to the boil, whisking in the diluted cornflour
  • 5g of orange zest
  • 45ml of orange juice
  • 700ml of water
  • 10g of cornflour
5
Bring to the boil for 1 minute, reduce and leave to simmer gently and reduce while you prepare the skate
6
Roll each skate fillet into a long cylinder and wrap in cling film. Twist the ends of the cling film and gently roll the skate so that a tight parcel is achieved
  • 4 skate wings
7
Steam the skate fillets for 5-8 minutes and then remove the cling film
8
Keep reducing the sauce until it reaches the consistency of very thick soup. Add the chopped basil, parsley and black olives and remove from the heat
  • 6 handfuls of basil
  • 6 handfuls of parsley
  • 80g of black Kalamata olive
9
To serve, spoon approximately 40ml of sauce on to each plate and place a fillet of skate on top. It can be finished with a few baby parsley and basil leaves for extra garnish