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 - which should be prepared some weeks in advance

 

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 a couple of minutes and then drain
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
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Corney & Barrow matching wine

Ingredients

Pickled cauliflower and romanesco

Purple cauliflower purée

Spinach

Skate wings

Citrus and caper butter

  • 1 lemon, cut into segments
  • 1 tbsp of capers

Equipment

  1. Large heavy-based frying pan

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Laurie Gear's recipe drizzles a pan fried skate wing in a tasty caper butter sauce. Purple cauliflower and romanesco add lovely colour to this skate recipe.


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