Skate Wings with Parmesan and Olive Crust and Jerusalem Artichokes

A mix of raw and roasted roots provides stunning textural contrast in the salad bed for Andrew Nutter's pungent crusted fish
By Andrew Nutter
Skate Wings with Parmesan and Olive Crust and Jerusalem Artichokes
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the vegetables

  • 300 g jerusalem artichokes, peeled
  • 1 tbsp olive oil
  • 1 head chicory

For the fish

  • 4 tbsp olive oil
  • 4 skate wings
  • 1 lemon, zest only
  • 12 black olives, stones removed
  • 1 clove garlic, crushed
  • 100 g parmesan, grated
  • 100 g breadcrumbs

For the dressing

  • 4 tbsp sherry vinegar
  • 1 tbsp caster sugar
  • 200 ml extra virgin olive oil
  • 3-4 sprigs tarragon, chopped


1. Preheat the oven to 180C/gas 4. Cut 200g of the Jerusalem artichokes into chunky lozenges. Spread out on a baking tray, drizzle with the olive oil and roast in the oven for 20 minutes. When done, remove from the oven and keep warm.

2. Meanwhile, prepare the fish. Heat 2 tablespoons of the olive oil in a pan, and seal the skate for 1 minute on each side until lightly coloured. Remove from the pan and set aside on a baking tray.

3. Combine the lemon zest, olives, garlic, parmesan, breadcrumbs and the other 2 tablespoons of olive oil in a food processor and blitz until well combined. Sprinkle the crumbs over the skate and place in the oven for 2 minutes.

4. Slice the remaining 100g of raw Jerusalem artichokes thinly and set aside. Separate the head of chicory into individual leaves.

5. To make the dressing, combine the vinegar, caster sugar, olive oil and tarragon in a bowl and whisk together.

6. To serve, arrange the chicory leaves on serving plates. Place the hot artichokes on top, then scatter the raw artichokes over. Drizzle with the vinaigrette and top with the skate.

Rate This Recipe