- For the skate wings
plain flour, seasoned with salt and freshly ground black pepper
- 1 tbsp
- For the sauce
- 4 tbsp
- 3 tbsp caperberries, rinsed
- 3 tbsp
- 2 tbsp roughly chopped flatleaf
- For the olive oil mash
- 2 large potatoes, peeled and cut into chunks
- 110ml/4fl oz
- salt and freshly ground
For the skate wings, dredge the skate wings in the flour.
Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.
Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.
Add the lemon juice, caperberries, capers and parsley and stir through.
For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.
Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.
To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter.