Skate with Herb Butter

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
The French Kitchen: A Cookbook

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


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