For a gourmet seafood delight, you can't go past this culinary creation.


  • 4 x 120g skate wings (cartilage removed, cleaned and deep fried until golden)

  • 12 large Harvey Bay Scallops

  • 50g raisins, cut in half

  • 30g preserved lemon, diced brunoise

  • 15g baby capers, rinsed and roughly chopped

  • Parsley, 1 tablespoon, chopped

  • 250ml beurre noisette

  • 250g potato puree

  • 50g samphire (blanched)

  • Potato Puree     

  • 400g peeled royal blue potatoes  

  • 50g butter      

  • 50g milk     

  • 50g cream

  • Beurre Noisette    

  • 400g butter      

  • Juice of 1 lemon    


  • For the Potato Puree:

  • 1.

    Boil potatoes until tender

  • 2.

    Strain and pass though a mouli/sieve

  • 3.

    Combine with milk, butter and cream

  • For the Beurre Noisette:

  • 1.

    Boil butter to a deep brown colour

  • 2.

    Remove from heat and add lemon juice

  • To Cook:

  • 1.

    Poach skate and 10 ml of beurre noisette in a sealed bag in a water bath at 63 degrees celsius for 8 mins

  • 2.

    Pan fry scallops on one side in a hot pan (with grapeseed oil or similar) until golden

  • 3.

    Warm beurre noisette and combine with raisins, capers, preserved lemon and parsley

  • To Serve:

  • 1.

    Place potato on serving plate, top with one fillet of skate and place scallops (3 per serve)

  • 2.

    Spoon over the beurre noisette sauce

  • 3.

    Garnish with samphire and crisp cartilage


This recipe was developed by Michael Robinson from Margan to celebrate the Hunter Culinary Association’s 6th Annual Food Fight.

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