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Skate salad

Gourmet Fast with Andy Harris

By Andy Harris
  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Skate salad


  • 1 kg skate wings
  • 100 ml red wine vinegar
  • 2 fresh bay leaves
  • 2 cups flat-leaf parsley leaves (loosely packed)
  • 1 large red onion, finely sliced
  • 200 ml olive oil
  • 1 lemon, juice and zest only
  • ½ cup salted capers, rinsed


  • 1
    Rub skate wings with salt and a little of the vinegar to remove slime. Rinse in cold water. Place skate wings in a large saucepan and cover with cold water. Add 2 tbsp of the vinegar, bay leaves, some parsley and salt. Poach the skate wings for 15-20 minutes or until cooked through. Remove from saucepan and cool. Remove skin from wing and then, using your hands, pull flesh from cartilage in strips, and shred.
  • 2
    Place skate strips in a serving bowl, add remaining ingredients, season with sea salt and freshly ground black pepper and combine well. Serve with crusty bread.