Skate Wing With Capers And Brown Butter Food

ROASTED SKATE WING RECIPE

Steps:

• Heat the oven to 200°C (gas mark 6). Toss the cherry tomatoes and chilli 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 olive oil, lemon juice, mustard and capers. Pour over the fish and tomatoes. Return to the oven for 2-3 minutes. Season with salt and freshly ground black pepper. Serve with the lemon, tomatoes and pan juices.

SKATE WITH BROWN BUTTER, HONEY AND CAPERS

Steps:

• Place a large skillet over medium-high heat. Place some flour on a plate, and season with salt and pepper. Put oil in skillet so that it coats the bottom well, and turn heat to high. When oil shimmers, dredge skate lightly in flour, shaking to remove excess, and add it to pan. You may need to cook the skate in two batches.
• Cook until skate is nicely browned on first side, about 5 minutes, then turn. Cook on second side, adjusting heat so fish does not burn, until it is firm to touch, 3 minutes more or so. Reduce heat to medium, and remove skate to a warm platter.
• Add butter and honey to pan, and cook, stirring occasionally, until bubbly and brown, about 2 minutes. Add capers, and swirl them around, then pour sauce over fish. Immediately add vinegar to pan that butter was in, swirl it around, and pour it over fish. Garnish with parsley, and serve.

PAN-FRIED SKATE WINGS WITH CAPERS

Steps:

• Put the skate fillets in a dish large enough to hold them in one layer. Pour the milk over them and sprinkle with salt and pepper to taste. Turn the fillets in the milk so they are coated on both sides.
• Scatter the flour over a large dish. Lightly dredge the fillets in the flour on both sides.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the fillets. If it is necessary to do this in two batches, use the same oil. Saute on one side until golden brown, about 3 minutes. Turn and cook on the other side until golden brown, about 3 minutes more. When the fillets are done, transfer them to a warm platter or serving plate.
• Wipe out the pan with a paper towel and return the skillet to the heat. Melt the butter and add the red peppers, shaking the pan frequently until the butter turns light brown. Add the capers, cook briefly, and add the shallots, vinegar and parsley. Cook briefly; then stir and pour the sauce over each fillet evenly. Serve immediately.

PAN FRIED SKATE WING

Steps:

• Rinse the skate wings under cold running tap water and then pat them dry with some kitchen paper. Pour the plain flour in a deep plate and season it with some pepper and salt. Then coat the skate on both sides with the flour and shake off the excess flour.
• Add 2 tablespoons of the unsalted butter to a large non-stick pan and place it over high heat. Once the butter has melted, add the floured skate wings.
• Sear them quickly on one side for a couple of minutes until golden brown. Then flip the wings over and brown them on the other side.
• Turn the heat lower to medium and cook the fish for another couple of minutes until cooked through. Then remove the wings and place them on clean warm plates. Pour the vinegar in the greasy pan to deglaze it.
• Drain the butter, vinegar and baked bits. Then place the pan over medium heat and add the rest of the unsalted butter.
• Let the butter brown a little and then add the lemon juice and the fresh chopped parsley. Season with a sprinkle of pepper and salt. Then take the pan off the heat and drizzle the butter sauce on top of the baked skate wings. Serve hot.

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.

SKATE WING WITH BROWN BUTTER

Steps:

• Gather the ingredients.
• Set the oven to warm or the lowest temperature. Have a baking sheet or oven-safe platter ready for the fish. Remove the skate wings from the refrigerator and salt lightly. Let stand for 15 minutes.
• Heat a skillet over high heat for 3 minutes. Turn the heat down to medium-high and add 2 tablespoons of butter to the pan.
• Meanwhile, dredge the skate wings in flour and shake off the excess.
• Fry in the butter over medium heat, about 2 to 3 minutes per side. Be careful when turning the fish, as their odd muscle structure makes them difficult to flip without breaking.
• Transfer the skate wings to the baking sheet and place in the warm oven.
• Add the 2 remaining tablespoons of butter to the skillet. Cook over medium heat until the butter is light brown in color. Keep a close eye on the pan as this will not take too long, and you don't want the butter to burn.
• Add the wine to the skillet (it will splatter, so be careful). Scrape up any bits that may have stuck to the bottom of the pan and cook off the alcohol, about 2 to 3 minutes.
• Plate the fish and pour the sauce over the skate wings. Garnish with the chives and serve immediately.