Skate with Caramelised Witlof, Capers & Brown Butter

Name: Skate with Caramelised Witlof, Capers & Brown Butter
Yield: Serves 6
Cuisine: Australian
Ingredients: 3 large witlof (chicory), halved lengthways; 40 g caster sugar; plain flour, for dusting; salt flakes and freshly ground black pepper, to taste; 100 g unsalted butter; 6 x 160 g trimmed and skinned pieces skate wing; 60 g unsalted butter, diced; vegetable oil, for pan-frying; flounder; john dory; 100 g baby capers in brine, rinsed and dried; ¼ teaspoon salt flakes; 2 tablespoons chopped flat-leaf parsley; 2½ tablespoons strained lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Stingray was the first recorded meal eaten by Europeans in Australia. It was cooked aboard the Endeavour in Botany Bay, which Captain Cook initially called Sting-Ray Bay. Rays and skate, like sharks, are ancient species, with skeletons made of cartilage rather than bone. Their side fins are enlarged and attached to their heads, forming a large disc-shaped ‘body’ with a long, thin tail. It’s these enlarged side fins, called flaps or wings, that are eaten. Most fishmongers will skin and fille