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FEATURE RECIPE
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Crisp skate with onion rings, parsley and curry rémoulade
This recipe is inspired by a dish in La Bonne Cuisine de Madame E Saint-Ange, which dates back to 1927. It's essentially French fish and chips. We've added a curry rémoulade for a modern spin, but sauce tartare would work too.
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Crisp skate with onion rings, parsley and curry rémoulade
Serves
4
Cooking Time
Prep time 30 mins, cook 30 mins (plus marinating)
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1 kg
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skate (about 2 wings)
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60 ml (¼ cup)
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white wine vinegar
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4
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thyme sprigs
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1
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garlic clove, halved
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Juice
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of 2 lemons
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80 ml (⅓ cup)
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olive oil
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150 gm (1 cup)
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plain flour
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60 gm
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butter, melted
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1½
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eggwhites, whisked to soft peaks
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1
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onion, thinly sliced into rounds, rings separated
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For deep-frying:
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vegetable oil
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1 cup (loosely packed)
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flat-leaf parsley
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To serve:
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lemon wedges (optional)
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| Curry rémoulade |
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2
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egg yolks
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1½ tbsp
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lemon juice
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280 ml
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olive oil
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2 tsp
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curry powder, or to taste
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1
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Bring skate wings, vinegar, thyme, garlic, 1 tsp sea salt and 2.5 litres cold water to the boil in a large saucepan over medium-high heat, reduce heat to low and simmer until skate is just cooked through (8-12 minutes). Drain, remove skin, carefully remove flesh from cartilage (discard skin and cartilage), break into large pieces and cool. Transfer to a non-reactive container with lemon juice and olive oil and refrigerate to marinate (2 hours).
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2
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Meanwhile, for curry rémoulade, process yolks and lemon juice in a food processor to combine. With motor running, gradually add oil, starting with a few drops at a time, then in a thin steady stream, and process until thick and emulsified. Add curry powder, season to taste and set aside.
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3
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Place flour in a bowl, season to taste, whisk in butter and 240ml lukewarm water, then fold in eggwhite.
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4
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Preheat oil in a deep saucepan to 170C. Drain marinade from skate (discard), dip skate in batter and deep-fry in batches until golden and warmed through (3-5 minutes; be careful as hot oil will spit). Drain on absorbent paper. Dip onion rings in batter, deep-fry in batches until golden and crisp (3-5 minutes) and drain on absorbent paper. Deep-fry parsley until crisp (15-30 seconds) and drain on absorbent paper. Serve skate and onion rings hot, scattered with parsley, with curry rémoulade and lemon wedges.
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This recipe is from the July 2012 issue of Australian Gourmet Traveller.
Drink Suggestion White Bordeaux or Margaret River sem-sav blend.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Lucy Weight
DRINK SUGGESTION Max Allen
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