Skate cheeks with dill and caper mayonnaise

6
30 minutes

Ingredients

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

Method

1
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