Chef's Recipes

Cartoccio of skate, silverbeet, asparagus and mushroom duxelle

Italian main course, recipe for skate, silverbeet and asparagus with mushrooms

  • 25 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print
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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 1 bunch silverbeet, washed (about 500gm)
  • 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.