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Cartoccio of skate, silverbeet, asparagus and mushroom duxelle

Cartoccio of skate, silverbeet, asparagus and mushroom duxelle

“I have just returned from a memorable trip to Australia. One of the highlights was a dinner at Icebergs Dining Room on Bondi Beach. I would love the recipe for the cartoccio stingray.”
Monique Gugeon, Wiltshire, England

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Cartoccio of skate, silverbeet, asparagus and mushroom duxelle

Serves 4
Cooking Time Prep time 25 mins, cook 1 hour
Cartoccio
1 (about 500gm) bunch   silverbeet, washed
50 ml   olive oil
50 gm   butter
4   golden shallots, thinly sliced
800 gm   skate wings, cleaned (see note)
2 bunches   asparagus, thinly sliced on diagonal into 4cm lengths
400 ml   hot chicken stock
Mushroom duxelle
50 gm   button mushrooms
50 gm   shiitake mushrooms
50 gm   wood ear mushrooms (see note)
25 gm   butter
½   onion, finely chopped


1 Remove leaves from stalks of silverbeet. Slice stalks into 5mm thick slices and coarsely chop leaves. Cook stalks in a large saucepan of boiling salted water for 5-6 minutes or until tender. Using a slotted spoon, transfer to a colander and drain well. Add leaves to water and cook for 5 minutes or until tender, transfer using a slotted spoon, add to stalks and drain well.
2 Heat olive oil and butter over low heat, add shallots and cook for 10 minutes or until soft but not coloured. Increase heat to high, add leaves and stalks and cook for 5 minutes or until excess water has evaporated. Season to taste with sea salt and freshly ground black pepper. Spread on a tray and cool.
3 For mushroom duxelle, process mushrooms in a food processor until finely chopped. Heat butter in a heavy-based saucepan over low heat, add onion and cook for 5 minutes or until soft but not coloured. Increase heat to medium, add mushrooms and cook, stirring frequently, for 15 minutes or until mixture is dry and has a paste-like texture. Season to taste. Cool.
4 Preheat oven to 240C. Cut eight 60cm lengths of baking paper. Place two sheets at a time on a work surface, overlapping to form a cross. Place a quarter of the silverbeet mixture in centre of the cross, top with a quarter of mushroom duxelle and divide skate evenly between parcels, scattering with a quarter of the asparagus. Bring sides together to form a bag. Tie the parcel loosely with kitchen twine, leaving an opening. Repeat with remaining paper, skate and vegetables, and place on an oven tray.
5 Pour 100ml of chicken stock into each bag and tightly close with the twine. Bake for 15-18 minutes or until skate is cooked through and asparagus is tender. To serve, cut top from bag, loosen sides and serve immediately.

Note Ask your fishmonger to clean the skate for you. Wood ear mushrooms are available from select greengrocers.

RECIPE Icebergs Dining Room, Bondi Beach (edited by Adelaide Lucas) PHOTOGRAPHY William Meppem STYLING Lynsey Fryers


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