Skate is a meaty fish, perfect for shredding from the bones once smoked - and so rich that a 500g wing provides enough to make a very special brunch for 2, and still have plenty to spare for another occasion.

Make a brine by dissolving 150g salt in 600ml of boiled water, and add a couple of cloves of garlic crushed with the side of a kitchen knife, and a sprig of rosemary.

Once cooled, immerse the skate wing in the brine in a snug fitting container and leave for an hour.

Remove, rinse, and pat completely dry on kitchen towel then transfer to a Bradley Smoker wire rack, white skin side down.

Discard brine, garlic and herbs.

Add 8 apple bisquettes to the Bradley Smoker stack and set the cabinet to a temperature of 100°C.

Once up to temperature, slide the skate wing on its shelf into the middle of the cabinet and smoke for 2 hours or until you have a core temperature of 70°C.

Allow to cool, cover and refrigerate until needed.

Method:

Make the hollandaise sauce.

Place the egg yolks in a bowl over simmering water (the bowl must not be in direct contact with the water), add the water and lemon juice and whisk to pale and thickened, then add the cold, diced butter a couple of dice at a time, whisking all the while.

When all dice have been incorporated you will have a luxurious sauce.

Remove the bowl from the bain marie and away from the heat and continue to whisk gently for a further minute until the heat has subsided.

Now taste, season with salt, pepper, and more lemon juice if required.

Leave in the bowl over warm water to prevent it from cooling and solidifying.

Poach the eggs, which for best results must be very fresh, in simmering water with a dash of wine vinegar (this helps to keep their shape) for 3 minutes , drain and pat dry with kitchen paper.

Place lightly buttered toast on 2 warmed plates, cover with warm spinach leaves and the shredded skate wing.

Add one or two poached eggs and spoon over the hollandaise sauce.

Eat (and enjoy) immediately!