Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce

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This Laurie Gear fish recipe drizzles a pan fried skate wing in a delicious caper butter sauce and balances the dish with some tart pickled cauliflower and romanesco florets.

First published in 2015

Ingredients

Metric

Imperial

Pickled cauliflower and romanesco

Purple cauliflower purée

Skate wings

Citrus and caper butter

Equipment

  • Large heavy-based frying pan

Method

1
To pickle the cauliflower and romanesco, cut both vegetables into florets. Place the florets into a pan of boiling salted water, take out whilst still a little crunchy
2
Place the florets into a pickling jar with 100ml of cider vinegar and a pinch of caster sugar. Leave for an hour and then drain
  • 100ml of cider vinegar
  • 1 pinch of caster sugar
3
Cut the purple cauliflower into florets, place in a pan with the milk and cream and cook until soft. Liquidise until smooth, season to taste
4
Wilt the baby spinach in a hot pan with a little butter, season
5
Pan-fry the skate wings in butter. Cook until golden brown on both sides, you will need a large pan for this and finish in a hot oven if necessary
6
Put the capers, chopped lemon segments and butter from the skate pan in a blender and blitz until it has the consistency of a sauce
7
Spread a little purple purée onto each plate. Scatter a few pickled florets on each followed by a small mound of the spinach, finish with a skate wing on each plate, topped with a little of the golden citrus and caper butter
First published in 2015

Laurie Gear’s restaurant Artichoke isn’t just one of the most innovative kitchens in the Greater London area, it’s also one of the most resilient.

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