A classic way to make the most of skate
Once cooked, the milky white flesh lifts easily away from the central bone in succulent ribbons and it is fabulous value for money.
1 large fresh skate wing, approx 800g
75g unsalted butter
20ml olive oil
Juice of 1 small lemon
1 tbsp small capers, rinsed and drained
2 tbsp flat leaf parsley, chopped
1 lemon cut into segments, pips removed (squeeze the remainder of the flesh for juice)
Rinse the skate wing and use kitchen paper to dry thoroughly.
Cut off the frill with a pair of sharp kitchen scissors, cut straight through the middle to form 2 even pieces. Season the skate wings on both sides.
Melt 25g of the butter with the olive oil in a large frying pan and fry the skate wings on a medium heat for about 5 mins on the thicker side, until the flesh is firm and white and the skin is a light golden. Flip over carefully and cook for 3½ mins on the thinner fillet, or until cooked.
Transfer to warm serving plates and keep warm.
Return the pan to a high heat, add the remaining butter and cook until it turns light caramel brown and smells nutty: be careful not to let it burn.
Remove the pan from the heat and shake it as you add the lemon juice, this will arrest the cooking of the butter—take care here as it will spit slightly.
Sprinkle the capers, lemon segments and flat-leaf parsley over the fish, then spoon over the nut brown butter and serve immediately.
Enjoy with some wilted kale glazed with some of the nut brown butter and super soft parsley mash potato, to help soak up all those buttery fishy juices.
Recipe: Hayden Groves