Skate with Sizzling Tartare Butter
Gary Rhodes / Keeping it Simple
4 - 8 oz. skate wings, skinned
salt and pepper
flour, for dusting
olive oil, for cooking
4 oz. butter
1 tablespoon capers
1 tablespoon chopped gherkins
1 tablespoon finely chopped shallots or onion
1 tablespoon chopped parsley
juice of 1 lemon
Preheat the oven to 400°.
Pat the skate wings dry on kitchen paper, season with salt and pepper and dust lightly with flour.
Heat the olive oil in a large non-stick ovenproof frying pan or roasting tray on top of the stove. Once hot, place the wings in the pan, frying for a few minutes until golden brown. Turn the wings over, leaving them in the pan for a further 1-2 minutes before placing the pan in the oven and roasting for 8-10 minutes. Once cooked, carefully lift the wings on to plates.
Melt the butter in the frying pan until it is just beginning to foam and reach a nutty brown stage. Add the capers, gherkins, shallots and parsley, squeezing the lemon juice over. Once the tartare butter begins to sizzle, spoon over the skate wings to serve.