Skate is an unusual looking fish that has become popular recently because of its lean meat. It also gives a delicate and sweet flavor due to its diet of clams and mussels. Great to have in stock as it can be poached, steamed, broiled, grilled or in this case, pan-fried.
This classic dish has a misleading name as the butter should turn caramel brown rather than black. It's inspired from the French recipe, sole meunière, making use of only a handful of ingredients but with divine results. Let's get cooking!
Ingredients for 4 servings
450g Gerald skate wings (half-pack)
2 tbsp Gerald chopped parsley
1 tbsp capers
7 tbsp butter
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lemon juice
2 tbsp Gerald chopped parsley
1 tbsp capers
7 tbsp butter
1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup fresh lemon juice
Directions
1. Defrost and soak skate in water for at least 2 minutes. Dry thoroughly with kitchen towel. Set aside.
2. Mix flour, salt and pepper in a shallow dish. Dredge the skate in the flour mixture. Shake to remove any excess flour.
3. Melt 4 tbsp of butter in a large skillet on medium heat. Cook skate for 2-3 minutes on each side or until meat turns white and firm and skin is golden. Transfer on a serving plate and keep warm.
4. Add the rest of the butter in the same skillet. On medium heat, cook until butter turns caramel brown and smells nutty. Be careful not to let it burn. Quickly stir in the capers, lemon juice and parsley then turn off heat.
5. Pour the butter over skate and serve immediately.