Skate with Black Butter and Capers

Name: Skate with Black Butter and Capers
Ingredients: 2 tbsp plain flour; 240 g good-quality capers, preferably packed in brine, drained and rinsed; good vegetable oil for frying; juice of 1 lemon; 8 x 200 g pieces of skate fillet; salt and freshly ground black pepper; 15 g parsley, washed and finely chopped; 450 g unsalted butter; 250 ml Dark Meat Stock, reduced by three-quarters

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Most people are put off by skate as it is normally served on the bone. Although many fish benefit - from being cooked on the bone, skate bones are soft and easily swallowed. Ask your fishmonger to skin and fillet your skate - this may surprise him, as it is not normal practice.

Ingredients

8 x 200 g pieces of skate fillet
salt and freshly ground black pepper
2 tbsp plain

Main course

Method

Fold the skate fillets to give a uniform shape, season and lightly flour them. Heat the vegetable oil in a pan and fry the fillets on the flat side until they are golden. Then add 50 g of the butter, turn the fillets over and continue cooking for three minutes. Remove them from the pan and keep war