Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce
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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.
Ingredients
Pickled cauliflower and romanesco
- 1 romanesco
- 100ml of cider vinegar
- 1 pinch of caster sugar
- 1 cauliflower
Purple cauliflower purée
- 1 purple cauliflower
- 200ml of milk
- 100ml of double cream
Spinach
- 50g of butter
- 180g of baby spinach
- salt
- black pepper
Skate wings
- 4 skate wings , medium sized
- 50g of butter
Citrus and caper butter
Equipment
- Large heavy-based frying pan
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
- 1 romanesco
- 1 cauliflower
- salt
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
- 1 purple cauliflower
- 200ml of milk
- 100ml of double cream
4
Wilt the baby spinach in a hot pan with a little butter, season
- 180g of baby spinach
- 50g of butter
- salt
- black pepper
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
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
