Skate cheeks with dill and caper mayonnaise

30 minutes


Skate cheeks

  • 800g of skate cheeks, or cod cheeks if you can't find them
  • 100g of plain flour
  • 1/2 bunch of parsley, finely chopped
  • 1/2 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cracked black pepper
  • groundnut oil

Dill and caper mayonaise

  • 2 egg yolks
  • 1 tbsp of Dijon mustard
  • 1 tbsp of white wine vinegar
  • 250ml of sunflower oil
  • 150ml of olive oil
  • 2 tbsp of capers, chopped
  • 1 tbsp of dill, chopped
  • lemon
  • salt
  • pepper

To serve

  • lime, cut into wedges
  • parsley, chopped


First, mix together the flour with the garlic salt, cayenne pepper, cracked black pepper and finely chopped parsley
Then dredge the skate cheeks in the flour, making sure everything is evenly coated and tap to remove excess flour
Place into the Actifry, drizzle over one spoonful of groundnut oil and cook for 8–10 minutes, until lightly golden and crisp
Meanwhile, make the mayonnaise by mixing the eggs, Dijon mustard and white wine vinegar in a blender, until pale and doubled in volume
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
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
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