4 pieces (7oz each) skate fish with the bone in
1 piece (10 oz) pork belly
1 head garlic, cloves separated but not peeled
1 carrot, chopped
1 onion, chopped
1 bouquet garni
1 celery branch, chopped
½ qt white wine
½ qt red wine
1 Tbsp. tomato paste or 2 fresh tomatoes, chopped
1 Tbsp. basil chopped
½ cup olives (pitted or not)
Olive oil, butter (about 3oz), salt and pepper
In a 10” oven proof pan, heat the olive oil, add the onions, carrots, garlic cloves and celery. Cook until light browning. Add the tomato paste, stir very well (or if you use fresh tomatoes, let cook for 4-5 minutes). Season the pork belly and place on top, add the wine, bouquet garni and place in a 375 degrees oven for 1 ½ hour.
When the pork belly is fully cooked, remove from the pan and reserve. Save all the garlic cloves separate. Strain the juices, add a little bit of the vegetables and blend to obtain a sauce. Degrease if necessary. Check the seasoning.
Season and flour the skate fish. Heat the butter in a frying pan with a little bit of oil, when hot add the fish and the cloves of garlic and the pork belly cut in 4 small squares.
Let pan sear everything together for 3-4 minutes, flip and cook for another 2-3 minutes.
Plate the skate, the pork and the garlic on each plate, deglaze the pan with the juice, add the olives and the basil, cook for one minute and pour onto the “the surf and turf”.