kumquat kosho
- 200g kumquats
- 330g red chilli
- 13g red birdseye chilli
- 54g Maldon sea salt
Skate wing, kumquat kosho, trout roe and green peppercorns
Robin Aitken
29th April 2025
Skate wing, kumquat kosho, trout roe and green peppercorns
60 min
On the menu at Margo
Ingredients
Kosho beurre blanc
- 1 orange
- 30g kosho
- 60g chardonnay vinegar
- 120g double cream
- 500g butter, chilled and diced
chilli oil
- 10g dried chilli
- 80g rapeseed oil
to assemble
- 4 large skate wing, trimmed and patted dry
- 40g trout roe
- 40 fresh green peppercorns, lightly crushed
- 8 kumquats, finely sliced
- 600g of kosho beurre blanc
- 40g chilli oil
- A pinch Aleppo pepper to garnish
Method
kumquat kosho
Rinse the kumquats and chillis
Take the tops off and de-seed the chillis
Blitz all together to a make a paste
Vacuum pack or place in a sterilized jar and keep in a cool dark place for at least 1 week
Kosho beurre blanc
Juice the oranges and reduce by half with the vinegar
Add the cream and reduce by half also
Whisk in the butter slowly
Season with kosho
Keep in a warm place until needed
chilli oil
Slowly blend the dried chilli in a blender
Add the oil and blend until hot to the touch
Place into a bowl to cool to room temperature.
to assemble
Season the fish and bring a pan to high heat
Bring the pan down to a medium heat and cook on both sides until a nice golden brown colour is achieved and the fish is cooked through
In a small saucepan warm through the sauce with the trout roe, kumquats and green peppercorns
Pour over the plated skate, drizzle over the chilli oil and sprinkle over the Aleppo pepper.
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