Skate with Herb Butter

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is delicious with Nutmeg Mash. Use salt-preserved anchovies, if you can.


  • a bunch of watercress
  • a bunch of flat-leaf parsley
  • a bunch of chervil
  • a bunch of tarragon
  • a bunch of chives
  • 1 clove of garlic
  • 25 g capers
  • 3 anchovy fillets
  • 250 g butter, softened
  • juice of ½ lemon
  • freshly ground black pepper
  • 6 x 150 g portions of skate wing


    Heat the oven to 200°C/gas 6.

    Trim the stems of the watercress and herbs then put the leaves into a small blender with the garlic, capers and anchovies and whiz until finely chopped. (You could do this by hand, but you would need a little patience.) Add the butter, lemon juice and pepper and blend until evenly mixed. Scoop out and place in a serving bowl.

    Heat a large, lightly oiled roasting tray in the oven for 5 minutes.

    Pat the skate wings dry with kitchen paper to remove excess moisture, then lay them on the heated roasting tray. Drizzle with a little olive oil and roast in the top of the oven for 15 minutes. Serve immediately with scoops of the soft herb butter.