This classic dish has a misleading name - the butter should turn a toasty caramel brown rather than black. Large, flat skate is ideal for frying: as it cooks, the pink-tinged flesh turns white with a firm, meaty texture. Once cooked, the flesh flakes away easily from the cartilaginous bones with the help of a fork. Serve with Waitrose Colcannon and steamed green beans.
Skate with Black Butter and Capers
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- 2 small fresh skate wings, 200g-225g each
- 2 tbsp plain flour
- 75g unsalted butter
- Juice of 1 small lemon
- 1 tbsp Waitrose Select Spanish Nonpareille Capers, rinsed and drained
- ½ pack fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper
- Rinse the skate wings and use kitchen paper to dry thoroughly. Place the flour onto a dinner plate and season. Lightly dust both sides of the fish with the flour and shake to remove any excess.
- Melt 25g of the butter in a large frying pan and fry the skate wings on a medium heat for about 5 minutes on each side, until the flesh is firm and white and the skin is golden. Transfer to warm serving plates, cover with foil and keep warm.
- Return the pan to a medium heat, add the remaining butter and cook until it turns caramel brown and smells nutty: be careful not to let it burn. Remove the pan from the heat and stir in the lemon juice, whole capers and flat-leaf parsley. Check the seasoning. Pour the butter over the skate and serve immediately.