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Skate Wing with Caper Butter
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

  • 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.

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