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    • Skate Wing with Caper Butter

    Mark Sharron
    Easy
    30 minutes
    4
    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

    • Step-by-Step Method for Skate Wing with Caper Butter
    • Prepare two saucepans: one large for potatoes, one smaller for sauce
    • Peel and cut the potatoes into chunks
    • Add potatoes to large saucepan, cover with cold water, season with salt, bring to a boil
    • Simmer potatoes until completely tender (about 15–20 minutes)
    • While potatoes cook, mix 50g plain flour with salt and black pepper on a plate
    • Pat skate wings dry with kitchen paper
    • Dredge each skate wing lightly in seasoned flour
    • Heat 25g butter and 1 tablespoon olive oil in a large non-stick skillet over medium-high heat
    • When butter starts to foam, add dredged skate wings
    • Cook skate wings for 3–4 minutes per side, until golden brown and just cooked through
    • Remove skate wings and set aside on a warm plate, loosely covered
    • For the sauce, melt 175g butter in the smaller saucepan over medium heat
    • Allow butter to gently foam and turn nutty brown (beurre noisette), watching carefully
    • Add 4 tablespoons lemon juice, 3 tablespoons caperberries, and 3 tablespoons capers to browned butter
    • Stir gently and warm through for 1 minute, then remove from heat
    • When potatoes are tender, drain thoroughly and return to saucepan
    • Mash potatoes until smooth
    • Slowly drizzle in 110ml olive oil while mashing, season with salt and black pepper to taste
    • Stir 2 tablespoons chopped flatleaf parsley into the caper butter sauce
    • Spoon olive oil mashed potatoes onto the center of each serving plate
    • Arrange a skate wing on top of the mash
    • Spoon caper butter sauce, capers, and caperberries over the skate and mash
    • Finish with a fresh parsley sprinkle and a final squeeze of lemon if desired
    • Serve immediately