Sous Vide Skate | Recipe by

Rolled Lime and Vanilla Skate cooked Sous Vide

Rolled Lime and Vanilla Skate cooked Sous Vide Fish and Seafood
  • COOK TIME: 45 Minutes
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult
  • SERVES: 2


  • 2 Medium Skate Wings, each 300-400g
  • 3 Sticks Lemongrass
  • 100ml Olive Oil
  • Salt
  • Pepper

Lime & Vanilla Butter

  • 200g Unsalted Butter
  • Juice & Zest of 2 Limes
  • Seeds of 3 Vanilla Pods (or Vanilla Extract to taste)


Lime and vanilla are the perfect flavours for this delicious fish, together with the lemongrass you’ll be in Asian flavour heaven.


Stage 1

  1. Begin by making your lime and vanilla butter
  2. Soften the butter and add all the ingredients
  3. Mould and preserve in the fridge (the butter can be stored in the fridge for two weeks, or in the freezer for up to three months)

Stage 2

  1. Preheat your water bath to 56 degrees
  2. Using a flexible but sharp knife, remove the meat from the skate wing bone – or you can ask your fishmonger to do this
  3. Now, pull out some cling film and lay the flesh side by side. Spread the lime and vanilla butter all over the flesh
  4. Roll the skate into a cylinder shape using the cling film and set in the fridge for 2 hours

Stage 3

  1. While you’re waiting, blend the lemongrass and salt with the olive oil and place in a pouch ready for the fish
  2. Take the fish from the fridge, carefully removing the cling film, and pop into the pouch. Vac-seal
  3. Place the sealed pouches into your water bath for 45 minutes
  4. Keep checking the bath to make sure the water is covering the pouches
  5. Once ready, serve immediately

Chef’s Tip –

Anything can be placed in the pouch with the fish – it doesn’t have to be an oil.

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