Skate with shrimps and capers

Name: Skate with shrimps and capers
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp chopped parsley; 75–100 g (3–3½ oz) cooked, peeled brown shrimps or prawns; sea salt and white pepper; sea salt and white pepper; juice of 1 lemon; 150 g (5 oz) unsalted butter; 75–100 g (3–3½ oz) cooked, peeled brown shrimps or prawns; 65 g (2½ oz) drained good quality capers, rinsed; flour, to dust; 4 skate wings, each about 200–250 g (7–9 oz), skinned and trimmed; 1–2 tbsp vegetable or corn oil; 1–2 tbsp vegetable or corn oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Some people are put off skate because it is served ‘on the bone’, or rather on its cartilage framework. In fact, skate is easy to eat because the flesh easily forks away from the ‘bones’.

Ingredients

4 skate wings, each about 200–250 g (7–9 oz), skinned and trimmed
flour

Europe
United Kingdom
Fish course
Pescatarian

Method

Season the skate wings and lightly flour them, shaking off excess. Heat the oil in a large heavy-based frying pan (preferably non-stick) and add the skate in a single layer. Cook for 3–5 minutes on each side until golden, adding about one third of the butter to the pan when they are almost cooked (to give them a nice brown colour). When the skate wings are done, remove f