Skate with Jersey Royals and Asparagus
Golden pan-roasted skate, buttery and crisp, topped with a rich brown butter sauce of capers, lemon, parsley, croutons, and chopped egg. Serve with hot Jersey Royals and tender asparagus.
Ingredients
- 2 x 300g skate wings
- 2 tbs plain flour
- salt and pepper
- 25 ml olive oil
Sauce
- 200g butter, diced
- 2 tbs small capers
- 1 lemon, segmented and diced
- 1 small bunch, parsley chopped
- 2 slices bread, cubed
- 2 boiled egg, diced
- To serve – asparagus and Jersey Royals
Method
Season the flour then coat the skate in it and dust any excess flour off. In a large frying pan heat the oil. When hot, add the fish, cook for 2 to 3 minutes then flip over and pop in the oven to cook for another 8 minutes.
Fry the bread cubes in butter until crisp.
To make the sauce, put the butter in a large pan and heat until nut brown. Add the capers, lemon segments, lemon juice, croutons, egg and parsley.
To serve, put the skate onto a plate, spoon over the sauce and serve the hot Jersey royals and cooked asparagus on the side.
Ingredients
- 2 x 300g skate wings
- 2 tbs plain flour
- salt and pepper
- 25 ml olive oil
Sauce
- 200g butter, diced
- 2 tbs small capers
- 1 lemon, segmented and diced
- 1 small bunch, parsley chopped
- 2 slices bread, cubed
- 2 boiled egg, diced
- To serve – asparagus and Jersey Royals
Method
Season the flour then coat the skate in it and dust any excess flour off. In a large frying pan heat the oil. When hot, add the fish, cook for 2 to 3 minutes then flip over and pop in the oven to cook for another 8 minutes.
Fry the bread cubes in butter until crisp.
To make the sauce, put the butter in a large pan and heat until nut brown. Add the capers, lemon segments, lemon juice, croutons, egg and parsley.
To serve, put the skate onto a plate, spoon over the sauce and serve the hot Jersey royals and cooked asparagus on the side.
