Pan-fried skate wing with nut-brown butter

Pan-fried skate wing with nut-brown butter

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

A classic French dish I just had to include in the book, plus I waited ages at a market stall in Marseille to buy this piece of fish, and it didn’t disappoint.

Ingredients

Quantity Ingredient
25ml olive oil
300g skate wing, trimmed
125g butter
1 shallot, finely chopped
75g baby capers, rinsed and drained
2 lemons, juiced
small bunch flat-leaf parsley, leaves picked and roughly chopped
sea salt
freshly ground black pepper

Method

  1. Place a heavy-based non-stick frying pan over medium heat, then drizzle in the olive oil. When the oil is hot, add the skate wing to the pan and allow to cook for 3–4 minutes until golden brown. Using a fish slice, turn the skate over and cook on the other side for another 3–4 minutes until just cooked. Remove the skate from the pan and place on a warm serving platter.
  2. Add the butter to the same pan and let it turn a nut-brown colour before adding the shallot. Reduce the heat and cook gently for 1 minute, then add the capers and lemon juice and cook for about 2 minutes before adding the parsley. Season with salt and pepper.
  3. Pour the caper and lemon nut-brown butter over the skate wing and serve at once.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again