Anyone who has followed this blog for some time (and I thank you!) will know that I am a great admirer of the food from Northern Spain. A great favourite is Pulpo a la Gallega – Octopus Galician Style which basically means served with boiled potatoes and seasoned liberally with fruity olive oil, coarse salt and pimentón. I used this style of serving with other fish and seafood, it works fantastically with scallops.
Time this week to turn my attention to Skate, which I generally pan fry or oven cook. Why not try it “a la Gallega” as well? Online recipes told me that the fish is indeed served like this but more traditionally it’s poached. Sorry, no poaching for me I just didn’t fancy it. I lightly griddled it before placing it on top of cooked, diced (well…”chunked”) potatoes and then dressed it with our own olive oil, Maldon sea salt and smoked pimentón.
Perfect, two small skate wings made a fantastic sharing dish for two hungry folk but would have been ideal as a starter for 4-6 people. Definitely a dish to be repeated and absolutely perfect with a chilled glass of Albariño.