Skate with bacon

Skate with bacon Method 1. Put the skate wings into a large saucepan and cover with cold water. Add the salt. Bring to a gentle simmer and cook until the meat lifts easily away from the cartilage, about 15 minutes.

In a frying pan over medium heat, fry the bacon and celery until the celery is translucent and the lardons are crisp, 3-5 minutes.

Drain the capers, reserving the vinegar.

Turn the heat of the frying pan down, then add a teaspoon or two of the caper vinegar - do not let it boil away - and season with black pepper.

Drain the skate. Place the fish on a large serving plate or divide between four dinner plates.

Mix the capers into the bacon and celery mix. Add the lemon zest.

Scatter the mixture over the skate, along with the pan juices. Sprinkle with the celery leaf and serve with blanched spinach.