Pan-Fried Skate Wings with Chilli-Lime Butter

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

French Countryside Cooking

French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

Skate wings are classically served with a Beurre Noisette and capers, but I think they go just as well with this chilli and lime butter. It’s the same basic idea but the chilli brings a touch of heat and sunshine to the dish, which skate has the depth of flavour to take. Add, too, a splash of fresh lime and a little garlic and you have a cracking meal.

Ingredients

  • 4 skate wings, about 150g/5½oz each, cleaned and prepared
  • 15 g/½ oz unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp chopped flat-leaf parsley leaves
  • boiled new potatoes, to serve

For the Chilli-Lime Butter

  • 250 g/9 oz unsalted butter, softened
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • finely grated zest of 1 lime
  • juice of ½ lime
  • leaves from 2 flat-leaf parsley sprigs, chopped
  • sea salt and freshly ground black pepper

Method

  1. To make the chilli-lime butter, put the butter, chilli, garlic, lime zest, lime juice and parsley in a non-metallic bowl and season with salt and pepper. Mix together with a wooden spoon, then put 4 heaped teaspoons to one side. (The rest of the chilli-lime butter can be frozen for future use. Wrap half the remaining butter in cling film (plastic wrap), roll it into a log shape and twist the ends. Repeat with the remaining butter. Wrap each log in a piece of foil and put in the freezer to firm up. You can then cut pieces off at your convenience for use on grilled (broiled), barbecued or pan-fried meats or fish.)
  2. Briefly rinse the skate wings in ice-cold water, then pat dry with a clean dish towel (not paper as it will stick).
  3. Heat a non-stick frying pan (skillet), large enough to hold the skate, over a medium heat. Add the unflavoured butter and the oil and heat until just melted. Add the skate wings and fry for 5 minutes, turning once, until just golden brown. As you turn the skate wings, add the reserved chilli-lime butter to the pan and spoon it over the fish. (Alternatively, cook the skate one or two at a time, using a little butter and oil for each one, and keep them warm in the oven at 140°F/275°F/gas 1 while you cook the remaining skate.)
  4. Remove the skate wings from the pan and put on serving plates. Stir the parsley into the pan, then spoon the flavoured butter over the top of the skate wings. Serve with boiled new potatoes.