Skate Wing Poached in Beurre Noisette with Suckling Pig Belly

Shane Osborn

Shane Osborn

18th January 2011

Skate Wing Poached in Beurre Noisette with Suckling Pig Belly

Skate Wing Poached in Beurre Noisette with Suckling Pig Belly by Shane Osborn from Pied a Terre

Ingredients

  • 1 x 1kg Skate Wing
  • 100g’s Beurre Noisette (cool)
  • pinch of salt
  • Pork Belly
  • 1 suckling pig belly
  • 100gs sea salt
  • 3 cloves garlic (sliced)
  • 1 bunch fresh thyme
  • duck fat
  • Chanterelles
  • 50g’s cleaned Chanterelles
  • 1 clove garlic
  • 50g’s white wine vinegar
  • 50g’s sweet wine (Muscat)
  • 25g’s olive oil
  • Brown Chicken Beurre Noisette
  • 100g’s unsalted butter
  • 65g’s Brown chicken stock
  • Roscoff onions
  • 1 roscoff onion cut in 1/2’s
  • 30g’s white balsamic vinegar
  • 60gr lemon oil
  • salt
  • To garnish
  • Blanched sweet corn kernels
  • Puffed wild rice
  • Dried sweet corn powder

Method

1 x 1kg Skate Wing
100g’s Beurre Noisette (cool)
pinch of salt
Pork Belly
1 suckling pig belly
100gs sea salt
3 cloves garlic (sliced)
1 bunch fresh thyme
duck fat
Chanterelles
50g’s cleaned Chanterelles
1 clove garlic
50g’s white wine vinegar
50g’s sweet wine (Muscat)
25g’s olive oil
Brown Chicken Beurre Noisette
100g’s unsalted butter
65g’s Brown chicken stock
Roscoff onions
1 roscoff onion cut in 1/2’s
30g’s white balsamic vinegar
60gr lemon oil
salt
To garnish
Blanched sweet corn kernels
Puffed wild rice
Dried sweet corn powder