• Skate Wing with Caper Butter

    30 minutes
    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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    • 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


    • Place the potatoes in a pan of salted water. Bring to the boil and simmer for about 10 minutes or until they are tender. Lift out with a slotted spoon and place in a serving bowl. Set aside

    • Wash and pat dry the skate wings, then season with salt and pepper.

    • Dip the wings in the seasoned flour and shake off any excess before frying in an oiled skillet for 5-6 minutes on each side or until browned and crisp.

    • While the wings are frying, blend the sauce ingredients.

    • Melt the butter in a saucepan. Add the lemon juice and cook on low heat until it is almost dissolving. Add the caperberries and continue cooking until the capers are reduced and turning into a sauce.

    • Add the capers, parsley and caperberries and continue to cook for about 2 minutes. Remove from the heat.

    • 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.

    • Serving Suggestions: To serve, spoon the mashed potatoes into the middle of the plates and set a skate wing on top. Cover with a generous spoonful of the sauce and garnish with caperberries and parsley. Serve immediately.