Skate Curry

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Skate Curry

Skate Curry is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic dish of boiled skate wings served with a curried onion and apple sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Skate Curry.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2–4

Rating:

Tags : Curry Sauce Recipes Spice Recipes Vegetable Recipes British Recipes

This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.

Original Recipe

566. SKATE CURRY.—Plain boil about two pounds of skate with a piece of the liver, which put upon a dish without a napkin, previously well draining off the water; whilst the fish is boiling cut two onions in slices, which put into a stewpan, with an ounce of butter, and fry of a lightish brown colour; then mix in a tbspful of curry powder with a tspful of flour, and a pint of good broth, set it upon the fire, keeping it stirred, and when boiling, put in a good-sized apple cut into slices, let boil until it is reduced to about half, when rub it through a tammy or hair sieve, pour it again into a stewpan, and when hot, pour over the fish, and serve with rice separately. This being so very delicate, requires great care in cooking it, or it will get very unsightly.

Modern Redaction

Ingredients

2 skate wings
small piece of the skate liver
2 onions, sliced
30g butter
1 tbsp curry powder
1 tsp plain flour
600ml good stock, hot
1 cooking apple, peeled, cored and sliced

Method:

Bring a pan of lightly-salted water to a boil and add the skate wings and liver. Reduce to a simmer, cover and cook for about 25 minutes, or until tender.

In the meantime, melt the butter in a pan. Add the onion slices and fry for about 8 minutes, or until golden brown. Mix together the flour and ./search.php?cat=1&ingredient=curry+powder&t=1">curry powder, scatter over the top and mix in to form a roux. Whisk in the hot stock and bring to a boil.

Add the apple slices, bring back to a boil and continue cooking for about 15 minutes, or until the volume has reduced by half. Puree the mixture and pass through a fine-meshed sieve. Return to the heat and allow to warm through.

When the skate wings are cooked, drain and arrange on a warmed serving dish. Pour over the curry sauce and serve immediately.

Find more Eliza Acton Recipes Here and more Traditional Victorian Recipes Here.