Skate Wings with Sauce Gribiche by Blanche Vaughan

Skate Wings with Sauce Gribiche

Blanche Vaughan – Food writer and Chef

Eggs make wonderful sauces. I have learnt to use the protein rich yolks to whisk into thick emulsions like mayonnaise and hollandaise, and to cook into creamy custards both sweet and savoury.

Sauce gribiche is an interesting variation on this theme, where cooked, rather than raw yolks, are used as an emulsifying ingredient (which makes it the perfect option for anyone avoiding raw eggs).

This mayonnaise-style, cold sauce has capers, cornichons and herbs added to give it a tangy freshness. It tastes excellent with cold chicken or simply cooked fish.

Serves 4

For the sauce gribiche

(A Naifu Chefs Knife is perfect for preparing this)

4 hard boiled eggs, peeled

200ml olive oil

1-2tbsp good quality red wine vinegar

2tbsp salted capers, rinsed and roughly chopped

2tbsp cornichons, finely chopped

2tbsp finely chopped flat leaf parsley

1tbsp finely chopped chervil

A few tarragon leaves, finely chopped

Sea salt and freshly ground black pepper


4 small or 2 medium skate wings, skinned and cut in half (about 200g per portion)

2tbsp olive oil

Small knob of butter

Sea salt and freshly ground black pepper


To make the sauce:

remove the yolks from the eggs and pound to a smooth paste. Finely chop the whites and reserve for later.

Put the yolks into a bowl and slowly add the oil, stirring continuously to form an emulsion. As it starts to thicken, add the vinegar to loosen the mixture, then continue adding the rest of the oil.

When all the oil has been added, stir in the capers, cornichons, chopped herbs, chopped egg whites and season with salt and pepper.


Preheat the oven to 220°C/425°F/gas mark 7

Season the skate wings well on both sides.

Heat the oil and butter in an ovenproof frying pan, large enough to fit the skate wings lying flat. When the oil is sizzling, lay the fish in the pan and fry for about 5 minutes on one side, shaking the pan gently so the fish doesn’t stick.

Without turning the fish, put the pan in the oven and bake for 10-15 minutes (depending on the thickness of the fish). To test when it is cooked, pierce the thickest part with a skewer, which should slide easily through the flesh, otherwise, cook for a little longer.

Serve with a generous dollop of the sauce, lemon to squeeze and buttered greens and new potatoes.

skate wings

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