Skate cheeks and courgette

skate cheeks and courgette

Yesterday I saw something I haven’t seen before at the fishmongers. Even if I don’t need fish I still get my eggs there and this is what I went there for. As I was waiting for my turn I saw that I thought was cod cheeks. I have never seen cod cheeks there so I asked and was told it was skate cheeks.

I have only ever bought skate wings before but never cheeks. I knew I had to buy some and try them.

 

I went out in the garden to have a look for accompaniments to the skate cheeks and got courgette and some edible flowers.

This year I bought a bunch of seeds for edible flowers and I tried borage for the first time. The whole plant is edible but I have to admit the leaves have a strange taste. The flowers are delicious and have a beautiful star shape.

 

courgette and edible flowers

 

I stuffed the flowers. I didn’t want to deep fry them and opted for baking them.

 

Cottage cheese stuffed courgette flower 

preparation time 5 minutes 

oven 180C or 356F 

serves 2

Ingredients

  • 1 large courgette with the flower
  • 1 tbsp cottage cheese
  • 1/2 celery stalk, chopped fine
  • 1/2 red onion, chopped fine
  • 1 clove of garlic, chopped fine
  • salt
  • pepper

Mix the ingredients and stuff the flower.

 

courgette stuffing

 

Gently wrap it up and place on an ovenproof tray.

Goats cheese is a classic to use as stuffing so I stuffed the other courgette flower with goats cheese and roasted them both in the oven until the cheese had melted and the courgette was just cooked through.

 

I took the skate cheeks out and had a look. There was some cartilage that had to be removed along with the thin outer membrane. Once this is done you have little fish nuggets, ready to be cooked.

 

skate cheeks

I added some salt and pan fried the skate cheeks until cooked through before plating up. I placed the courgette in the oven for 10 minutes. I placed the skate cheeks, lettuce leaves and edible flowers.

 

skate cheeks and courgette

 

I added the stuffed courgette and served it as a starter for two.

 

stuffed courgette flowers with skate cheeks

 

I liked the skate cheeks, they are softer in texture than cod and delicious. They have the mild flavour of skate and I would buy them again!

 

I am bringing this to the lovely Angie’s Fiesta Friday. Come and join us or just have a browse around, there is always an amazing selection of recipes and great fellow food bloggers! Co hosted by the brilliant Juhls, The Not So Creative Cook, and Colleen, Faith, Hope, Love & Luck  

 

 

 

 

 

 

 

 

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Comments
22 Responses to “Skate cheeks and courgette”
  1. Jhuls says:

    Yay! Great for you, Petra. This looks so good. It is beautifully presented, too. Thanks for sharing and happy FF! 🙂

  2. How pretty and similarly I had not heard of skate cheeks. Lovely main photo. x

    • petra08 says:

      hi Tori
      Thank you! It never dawned on me that skate would have cheeks but why not? usually I only see the wings! Hope the weekend was good, gorgeous weather! 🙂 x

  3. michelleoblogoff says:

    The photos are beautiful! The title grabbed me because it was so foreign to me! Thanks for sharing!
    Michelle

    • petra08 says:

      hi Michelle
      I am glad you like the photos! Skate cheeks were new to me as well but a delicious acquaintance 🙂

  4. memadtwo says:

    My fishmonger had skate wings the other day: very expensive! But I may get a couple and cook them in clarified butter with capers. Love that fish!

    • petra08 says:

      Skate can be expensive but it is delicious! And I agree with you about the cooking, just perfect, it doesn’t need more 🙂

  5. Wow, beautiful! Like those meals you get from 5-star resort hotels 👏👏 And skate cheeks sound so special, pretty sure they’re hard to get though. Lucky you to have tried them!

    • petra08 says:

      hi Angie
      you are so sweet! thank you!
      I have never seen skate cheeks before ever but said if they get lots of skate again to keep some cheeks for me! It is a fishing cooperative so if they have it you can get it! Have a great week ahead 🙂 xx

  6. Absolutely stunning! This sounds delicious and looks even better 🙂

  7. This is a beautiful dish Petra! I’ve never had Skate cheeks or courgette.

    • petra08 says:

      hi Julie
      Thank you! I had never heard of, or seen, skate cheeks. Courgette I think is called zucchini in the USA. Great cooked or raw, the garden is full of them at the moment! 🙂

  8. Hilda says:

    Again Petra you have managed to come up with a delicious gourmet recipe with photography and presentation to match. Very inspiring!

  9. Colleen says:

    Wonderful! So glad to know that skate can be made edible. Around here they are considered trash fish. I look forward to trying them at some point! Thanks for sharing on Fiesta Friday!

    • petra08 says:

      hi Colleen
      Oh, skate is lovely, it takes 12-15 minutes in the oven and the meat is mellow and delicious! My fishmonger always removes the skin for me, it is to tough to eat! 🙂 I hope you like it and thank you for co hosting FF!

  10. Colleen says:

    Skate cheeks! Love it! What a fun ingredient! Thanks for sharing on Fiesta Friday!

  11. tentimestea says:

    What a beautiful presentation Petra! Your creativity with your garden produce is stunning. I’ve been meaning to look for a borage plant because I love the flowers; I was also told that soaking the flowers in water tastes rather like cucumber water. That the leaves are edible is new to me–and now that you’ve mentioned that they taste strange, I really want to try! 🙂

  12. chefceaser says:

    Reblogged this on Chef Ceaser.

  13. emmaorussell says:

    The edible flowers really along with the skate cheeks really makes this dish look very delicate! Very inspiring! Thank you.

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