Most types of fish can be cooked by poaching. The cleaned fish is placed in a pan or ovenproof dish that fits the fish closely and covered with cold water, milk, fish stock or white wine. The pan is then brought to a gentle boil, either in the oven or on the hob. The heat is then reduced to keep the temperature just at a simmer, not boiling.
Cooking time is taken from the start of boiling and depends on thickness.
8 - 12 minutes for thin fillets
15 - 20 minutes for small whole fish or thicker fillets
25 - 30 minutes for whole large fish.
The fish should be allowed to drain before serving.
The liquid should be used in the preparation of a sauce.
Allow one small wing or half a large wing per person.
Herbs- fennel, rosemary, bay, basil
Choose a shallow pan with a lid in which all the skate wings can be placed in one layer but without too much spare space.
Lay the wings in the pan and add just sufficient milk to cover.
Sprinkle with herbs and salt and pepper to taste.
Bring to a simmer and cover with a lid.
Simmer gently for 10 - 15 minutes depending on thickness. Turn after 5 minutes.
When done the flesh lifts easily from the cartilage but the cartilage does not fall apart.
Serve with black butter
Use the milk to make a sauce or fish soup. (freeze until required)