Rick Stein’s Poached Skate

Rick Stein’s Poached Skate

With a warm Tomato Vinaigrette


  • 2 x 225g Skinned and Trimmed Skate Wings
  • 1 tbsp salt

For the warm vinaigrette

  • 5 tbsp Extra Virgin Olive Oil
  • 1/2 tbsp Red Wine Vinegar
  • 1/2 Small Red Onion, finely sliced
  • 1 Tomato, skinned seeded and finely chopped
  • 1 tsp Small Capers, drained
  • 1/2 tbsp Finely Chopped Flatleaf Parsley
  • Salt & Black Pepper



  1. To poach the fish, bring 1.5 litres of water to the boil in a large shallow pan. Add the salt, then lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes , until cooked.
  2. Meanwhile, warm the olive oil, vinegar and red onion in a small pan. After a few minutes, turn off the heat and add the tomato, capers and chopped parsley and season with salt & pepper.
  3. Serve the skate with the warm vinaigrette spooned over, with some green beans  on the side.

Credits to

Share this recipe

Share on facebook
Share on twitter
Share on linkedin