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    • Skate Wing with Caper Butter

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 570.9; Fat 33.2g; Cholesterol 31.1mg; Sodium 132.6mg; Potassium 103.8mg; Carbohydrate 18.5g; Fiber 0.8g; Sugars 0.6g; Protein 39.4g
    Fry a large, flat skate on the stove. As it cooks, the pink-tinged flesh turns white with a firm texture. Once cooked, the meat comes away easily from its supportive bony framework with a fork.
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    Ingredients

    • For the skate wings
    • 2 skate wings
    • 50g plain flour, seasoned with salt and black pepper
    • 25g butter
    • 1 tablespoon olive oil
    • For the sauce
    • 175g butter
    • 4 tablespoons lemon juice
    • 3 tablespoons caperberries
    • 3 tablespoons capers
    • 2 tablespoons flatleaf parsley, roughly chopped
    • For the mashed potatoes
    • 2 large potatoes, peeled and cut into chunks
    • 110ml olive oil
    • salt and freshly ground black pepper

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • To make the mashed potatoes, pour over the olive oil into the bowl of cooked potatoes. Mash the potatoes until they are well blended and lump-free. Season with salt and pepper.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

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