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.