Skate

Description

Skate fish wings have a mild flavour, similar to scallops in taste, with no bones and firm pinkish flesh, which becomes translucent when cooked. All our skate wings are skinned and neatly trimmed. Skate wings baked, poached, or cooked in a pan can be strikingly beautiful and tender. Skates are available between May and February.

Baked: first heat the oven to 200°C. Toss 200g of cherry tomatoes and half a teaspoon of chilli flakes in 1 tbsp of olive oil and roast in a large roasting pan for 10 minutes. Season the skate wings with salt and pepper and then transfer to the roasting pan, moving the tomatoes to one side. Roast for a further 15 minutes or so, or until the flesh can be lifted away from the cartilage.
Make the dressing by whisking the 2 tbsp of olive oil, 1 tbsp of lemon juice, 1 tsp of Dijon mustard, and 1 tsp of capers. Pour over the fish and tomatoes and return to the oven for 2-3 minutes. Serve with the tomatoes and pan juices.

Pan-fried: this is a classic recipe for skate wings, which never fails. Heat the oven to 200C. Heat 3 tbsp of oil in an ovenproof frying pan and add the skate wings. Fry on each side for 1-2 minutes until golden. Put the frying pan into the oven and bake for 6-7 minutes. Remove the fish, transfer to plates, and keep warm.
Melt 2oz of butter in the pan over a high heat until it begins to brown. Add the vinegar, capers, lemon juice, and chopped parsley. Pour the brown butter sauce over the skate and serve immediately.

Poach as you would any fish. Put enough water into a large casserole or pan to cover the fish. Add salt, 3-4 bay leaves, 2-3 peppercorns, an onion, and a splash of cider vinegar or lemon juice. Add the skate wings, cover, and bring to the boil. Turn off the heat as soon as it boils leave for a minute then transfer to plates. The wings should be ready when they turn translucent. The taste and texture are great for children. Good with buttery new potatoes and purple sprouting broccoli.