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

servings 4
30 minutes

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

  • 1 lemon, cut into segments
  • 1 tbsp of capers

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
  • 4 skate wings
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
  • 1 tbsp of capers
  • 1 lemon
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