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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.

Serves 4

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Original recipe

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