Fish With Braised Leeks With Shrimp Butter Sauce

Step 1: Preheat the oven to 180°C/gas mark 4

Step 2: Begin with the braised leeks: Trim the tops and roots from the leeks to create a clean, solid middle section approximately 15 cm long.

Step 3: Place the leeks next to each other on a large piece of foil and fold up the edges to form an open parcel.

Step 4: Add the butter, garlic clove and some seasoning to the leeks, then pour over the vegetable stock.

Step 5: Bring the foil together to form a tight parcel, sealing in the leeks and liquid, then place on a baking tray and cook in the oven for 25–35 minutes, or until the leeks are completely tender.

Step 6: If using skate; Prepare the skate wings by trimming the rounded edge by 5 mm and trimming the cartilage down one side to give the wings neat edges. Each trimmed wing should weigh approximately 165 grams – if the wings are much larger, you may need to halve them for cooking.

Step 7: If using salmon, make sure to remove bones and scales.

Step 8: Place a large frying pan over a medium heat. Once hot add the skate wings and cook for 2–3 minutes on each side, seasoning with salt and pepper as they cook

Step 9: When ready to serve, roughly chop 6 segments of the lemon and stir into the cooled browned butter (beurre noisette) with the shrimp, capers, and some freshly chopped parsley.

Step 10: Season to taste with salt and pepper and adjust as needed – add a little more lemon or parsley to balance the sauce if required.

Step 11: Unwrap the braised leeks and add 1 leek (discarding the garlic and stock) to each plate. Add the cooked skate wings and spoon over the Shrimp Butter Sauce to serve.