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

PT30M

Ingredients

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Pickled cauliflower and romanesco

Purple cauliflower purée

Spinach

Skate wings

Citrus and caper butter

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Method

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

 
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