Keith Brooksbank's Skate Olive and Anchovy Salad

1 skate wing, approx 600-800g
(get your fishmonger to skin it for you)

...for the Poaching Broth :-
enough water to cover the skatewing
1 glass white wine
zest 1 lemon
1 head of fennel
1 onion, sliced
2 sticks of celery, chopped
1 clove garlic,chopped in half
approx 8 whole peppercorns
a bunch of parsley, tied
sea salt

To make the poaching broth, mix all the ingredients together.
Put in the skatewing. Bring to the boil, then turn down to a simmer and cook for 10 minutes.
Turn off heat and allow to cool in the broth. When cold, remove the skate from the broth and pull the meat away from the bone.

...for the Anchovy & Olive Dressing :-

20 anchovy fillets
10-20 black olives
2 cloves of garlic, peeled
a healthy splash of red wine vinegar and some fresh lemon.
150ml extra virgin olive oil
black pepper

Now make the dressing by pounding all the ingredients in a mortar with a pestle, or chop and mix together.

...and now to finish:-

2 heads of celery
a bunch of rocket, picked
handful of chopped curly parsley
small handful of capers, extra fine

Bring together the leaves, skate, the parsley, capers and some of the dressing and toss together.
Serve in a large, deep bowl with some more extra virgin olive oil sprinkled over the top.

Recipe contributed by Keith Brooksbank at the Alverton Manor, Truro.