I think I’ve only ordered Skate a couple of times when eating out, and neither of those were particularly great dishes. My issue was not with the taste, which is quite delicate, but that it was a real faff to eat, what with all the cartilage involved. The recipe was filched from one of my usual sources, but interested me partly because I’d never cooked it before and continue to try and cook as many different fishies as possible, but also because the flesh was taken off the bone.

I found the Skate a bit of a pain to cook, even though it should have just been a case of sticking it in the roasting dish with the wine. It seemed to take about double the time in the recipe and still the flesh didn’t come off the bone that easily. Tastewise, it was quite an elegant dish (it probably should have looked elegant, too, but that’s not one of my strong points). The anchovy & garlic were tempered by the wine cooking liquor and that dressing did work really well with the delicate flavour of the Skate. I did like it, but perhaps a bit too elegant for the likes of me!