Put the carrot, onion, peppercorns, bay leaf, parsley stalks, lemon juice and 1 litre of water in a large saucepan, big enough to accommodate the skate wings. Add a little salt and pepper. Bring to the boil and simmer for 10 minutes. Strain the stock and return to the pan. Put in the skate wings. They should be just covered with liquid. Cook for 4-5 minutes; do not let the liquid boil.
Remove from the heat and lift the skate wings out of the stock on to a plate. Leave them to cool, covered with a damp cloth. Reserve the stock.
Place the mussels, cockles and clams in a pan. Place on the heat with a lid on and cook in own juices for one minute. Allow them to cool and pick the meat from the shells.
When the skate is cool enough to handle, take the flesh from the bones in neat strips. Layer the strips in round earthenware dish. Ladle over just enough of the stock to cover the fish. Sprinkle the shredded parsley leaves evenly over the top. Cover with cling film and refrigerate overnight. The stock will set into a jelly. Scoop from the dish to serve.
To make the compote, preheat the oven to 240ºC/gas mark 9. Pierce the aubergine all over with a fork, then lay it on a baking tray. Roast for 35-40 minutes or until soft. Remove from the oven and leave to cool.
Meanwhile, heat a little sunflower oil in a cast-iron frying pan that has an ovenproof handle. Put in the whole peppers and cook over high heat, turning to char on all sides. Then add the garlic and thyme and transfer to the oven. Roast for 4-5 minutes.
Tip the peppers, garlic and oil into a bowl, cover with cling film and leave to cool for 20 minutes. Holding the peppers over the bowl to catch the juices, split them in half and peel. Discard the cores and seeds. Cut the pepper flesh into small, neat dice and put into a clean bowl. Strain the juices over the dice.
When the aubergine has cooled, split it in half lengthways and remove the central seeds with a spoon. Scrape the flesh from the skins and place on a chopping board. Sprinkle over the mint, then chop the aubergine flesh finely to a minced texture.
Combine the aubergine and peppers, and season with a squeeze of lemon juice, a dash of olive oil, and salt and pepper to taste. Serve your Skate Jelly with Aubergine And Pepper Compote at room temperature.
Put the carrot, onion, peppercorns, bay leaf, parsley stalks, lemon juice and 1 litre of water in a large saucepan, big enough to accommodate the skate wings. Add a little salt and pepper. Bring to the boil and simmer for 10 minutes. Strain the stock and return to the pan. Put in the skate wings. They should be just covered with liquid. Cook for 4-5 minutes; do not let the liquid boil.
Remove from the heat and lift the skate wings out of the stock on to a plate. Leave them to cool, covered with a damp cloth. Reserve the stock.
Place the mussels, cockles and clams in a pan. Place on the heat with a lid on and cook in own juices for one minute. Allow them to cool and pick the meat from the shells.
When the skate is cool enough to handle, take the flesh from the bones in neat strips. Layer the strips in round earthenware dish. Ladle over just enough of the stock to cover the fish. Sprinkle the shredded parsley leaves evenly over the top. Cover with cling film and refrigerate overnight. The stock will set into a jelly. Scoop from the dish to serve.
To make the compote, preheat the oven to 240ºC/gas mark 9. Pierce the aubergine all over with a fork, then lay it on a baking tray. Roast for 35-40 minutes or until soft. Remove from the oven and leave to cool.
Meanwhile, heat a little sunflower oil in a cast-iron frying pan that has an ovenproof handle. Put in the whole peppers and cook over high heat, turning to char on all sides. Then add the garlic and thyme and transfer to the oven. Roast for 4-5 minutes.
Tip the peppers, garlic and oil into a bowl, cover with cling film and leave to cool for 20 minutes. Holding the peppers over the bowl to catch the juices, split them in half and peel. Discard the cores and seeds. Cut the pepper flesh into small, neat dice and put into a clean bowl. Strain the juices over the dice.
When the aubergine has cooled, split it in half lengthways and remove the central seeds with a spoon. Scrape the flesh from the skins and place on a chopping board. Sprinkle over the mint, then chop the aubergine flesh finely to a minced texture.
Combine the aubergine and peppers, and season with a squeeze of lemon juice, a dash of olive oil, and salt and pepper to taste. Serve your Skate Jelly with Aubergine And Pepper Compote at room temperature.
