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Danny Kingston serves up a simple skate cheek recipe for a delicious seafood starter. The delicate flavour of the skate is beautifully complemented by the zingy caper mayonnaise.
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First, mix together the flour with the garlic salt, cayenne pepper, cracked black pepper and finely chopped parsley
2
Then dredge the skate cheeks in the flour, making sure everything is evenly coated and tap to remove excess flour
3
Place into the Actifry, drizzle over one spoonful of groundnut oil and cook for 8–10 minutes, until lightly golden and crisp
4
Meanwhile, make the mayonnaise by mixing the eggs, Dijon mustard and white wine vinegar in a blender, until pale and doubled in volume
5
Combine the sunflower and olive oil. Keep the motor running on the blender and slowly pour in the oil, in a thin drizzle, so that everything emulsifies and begins to thicken. If it looks like it is beginning to split, add a teaspoon of cold water
6
Scrape out the mayonnaise into a bowl and add the capers and chopped dill, gently mixing it all together. Season to taste with salt and cracked black pepper and add a touch of lemon juice if the mayonnaise feels too fatty on the lips
7
Serve the crispy skate cheeks with a sprinkle of chopped parsley to garish, some lime wedges and a small ramekin of dill and caper mayonnaise
Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.
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Skate cheeks with dill and caper mayonnaise
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Skate cheeks with dill and caper mayonnaise