Cooking Method

For the purée:

1. Grate the green skin from the courgettes, taking minimal flesh so the purée is beautifully green.
2. Place a sauté pan on the heat and add a splash of oil and a pinch of salt - it is essential for the pan to be hot so once you start the puree is made quickly, otherwise it will go brown!
3. In the hot pan, add the garlic and roast quickly. Once you have a light brown colour, add the courgette and stir.
4. Once liquid starts to release from the courgette, add the cream and basil leaves, stir in and cook for 30 seconds, then place straight in to the blender and blitz.
5. Pass through a sieve into a container over ice to cool quickly.

For the skate:

1. Heat a lightly oiled non-stick pan.
2. Season the fish with salt.
3. Place the fish thick side down in the pan and leave until golden brown, then turn the skate over, add a knob of butter and baste the skate.
4. Remove from the pan and place in a hot oven for 4 minutes to finish off.
5. Take out of the oven and leave to rest.

For the courgette salad:

1. Dress the flesh of the courgettes with 2 tablespoons on the dressing before serving.

To serve:

1. For a real taste of the summer, spoon the courgette and basil purée onto the plate and spread lightly with the back of the spoon.
2. Place the beautifully roasted skate on top of the purée, and dress with freshly sliced Isle of Wight heritage tomatoes and the courgette salad.

Better yet, join us at London House for a dining experience the whole family will enjoy. From a weeknight lunch to a Sunday Roast, view our menus today.