SKATE BAKED IN THE BAG WITH ARTICHOKES, PURPLE POTATOES, CAPERS AND CRèME FRAîCHE
This gorgeous, flaky fish is perfect with the combo of fun purple spuds and Jerusalem artichokes
Provided by Jamie Oliver
Categories Mains Jamie's Kitchen Potato Baking
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- First make your 4 tinfoil or greaseproof paper bags. Do this by taking 4 x A5-sized pieces of foil or greaseproof paper, fold each one in half then fold up the 2 ends tightly, giving you an 'envelope'. Preheat the oven to 250ºC/475ºF/gas 9. Boil your spuds until cooked, then drain and put to one side to cool. Slice them up roughly. Peel back the artichoke leaves, remove the chokes with a teaspoon, then rub the artichokes with lemon juice to stop them discolouring and slice very finely. Put the artichokes and potatoes in a bowl with the melted butter, thyme, parsley and capers and season well. Toss together and divide between the bags. There'll be a little butter left over in the bottom of the bowl, so you can add a little olive oil to it and use this to rub on to the skate pieces.
- Season the fish then place on top of the potatoes and artichokes. Add a glass of wine to each bag with a sprig of rosemary, tightly sealing the final side and pulling up the corners so that the liquid is contained. Bake on a roasting tray in the preheated oven for 15 minutes. By this time the bags will be beautifully puffed up. Serve at the table so that your guests can open their bags themselves, leaving a plate of really flavoursome vegetables, fish and juice. Serve with a dollop of crème fraîche, seasoned with a little salt and pepper, and a nice green salad.
Nutrition Facts : Calories 651 calories, Fat 20.2 g fat, SaturatedFat 10.7 g saturated fat, Protein 48 g protein, Carbohydrate 56.2 g carbohydrate, Sugar 10.4 g sugar, Sodium 2.59 g salt, Fiber 3.4 g fibre
SKATE WINGS WITH CAPER BUTTER SAUCE AND OLIVE OIL MASH
Steps:
- For the skate wings, dredge the skate wings in the flour.
- Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.
- Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.
- Add the lemon juice, caperberries, capers and parsley and stir through.
- For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.
- Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter.
RAY WITH BUTTERY PARSLEY & CAPERS
This classic way of treating meaty white fish, sometimes called meunière, is so simple - everything's cooked in one pan
Provided by Barney Desmazery
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Tip the flour onto a large plate or dish and season with salt and pepper. Dredge the fish in the flour until completely coated. Place a large frying pan over a high heat and add half the butter. When the butter is sizzling, lay the fish into the pan and cook for 4-5 mins on each side until golden, then transfer the fish to two plates and keep warm.
- Working quickly, place the pan back on the heat with the remaining butter. When it's starting to foam and turn light brown, throw in the capers, then the parsley and sizzle for a moment. Squeeze in the lemon half and simmer everything for a moment longer. Season the buttery sauce in the pan with a touch of salt and pepper, then spoon half over each portion of fish. Serve with mashed potatoes and steamed spinach, and lemon wedges for squeezing over.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
POACHED SKATE WINGS WITH TOMATOES AND OLIVE OIL
Provided by Florence Fabricant
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In an enamel, stainless steel or anodized aluminum skillet large enough to hold the skate wings in a single layer, simmer the wine with the onion and bay leaf for a few minutes. Add the vinegar.
- Place the skate wings in the wine mixture and simmer until they just turn opaque, six to eight minutes. Remove the fish from the liquid and cut each skate wing into two portions. Allow to cool to room temperature.
- To serve, place the skate wings on a serving platter or individual plates and season each with salt and pepper. Top with tomatoes, scallions, basil and capers. Drizzle with olive oil. Serve at room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 806 milligrams, Sugar 3 grams
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