Ingredients
- 4 small or 2 large skate wings, about 1.2kg
- 2 cups fresh borlotti beans, shelled, or 2 x 400g tins
- 6 tbsp extra virgin olive oil
- 4 eschalots, finely diced
- 2 cloves garlic, minced
- 250g roma tomatoes, diced
- 2 tsp fresh thyme
- 1 tsp fresh oregano, chopped
- 4 tbsp parsley, finely chopped
- Salt and pepper
- Lemon wedges, to serve
Method
Use filleting knife to remove skin from skate wings, exposing soft flesh. A central line of cartilage separates top fillet from bottom fillet. Cut along one side of cartilage, removing one fillet, then the other. If fillets are large, cut into manageable pieces. If using fresh borlotti beans, place in pot with plenty of cold water. Bring to boil, cover with lid and lower heat to simmer 25-30 minutes until tender. Allow to cool in liquid.
In a pan, heat 4 tbsp of olive oil. Lightly fry eschalots and garlic until soft. Add chopped tomatoes, thyme and oregano. Add 2-3 pinches of salt, mix well and simmer gently for 15 minutes. If using canned borlotti beans, drain and wash well. Otherwise, drain cooked beans. Add to simmering tomato mix. Mix well. Add parsley and simmer for 10 minutes. Check for salt. Add freshly ground pepper. Heat 2 tbsp of olive oil on a barbecue plate or large skillet. When hot, grill skate for a few minutes each side, depending on thickness. Serve with braised borlotti beans and lemon wedges.
