zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Skate Wings with Fresh Tomato Butter Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Skate Wings with Fresh Tomato Butter Sauce

    Skate wings are very simple to cook and easy to eat. The ribbed flesh pulls away easily from either side of the middle layer cartilage and, because there are no fiddly bones to deal with, even children who claim not to like fish usually love it. Serve with new potatoes and green beans.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4

    Ingredients

    • 4 skate wings
    • 3tbsp Organic Cider Vinegar
    • Salt
    • Freshly ground black pepper
    • 1tbsp lemon juice
    • The tomato butter sauce:
    • 55g Anchor Butter
    • 6 tomatoes, skinned, de-seeded and finely diced
    • 2tbsp Organic Pesto

    Method

    1. Place the skate wings in a large pan (a deep roasting tin is ideal) and pour the vinegar over the top. Season. Add enough water to cover and bring slowly to a gentle simmer.
    2. Lower the heat and poach for 10-15 minutes or until the skate wings are just cooked through.
    3. Drain well, arrange on a serving dish, sprinkle the lemon juice over the fish and keep warm.
    4. To make the sauce, melt the butter in a saucepan, add the diced tomato and cook gently until the tomato is warmed through but not soft. Add the pesto and cook for 1 more minute and season. Serve with the skate.

    Your recipe note

    Edit your recipe note

    Variation

    For classic skate with black butter, cook the skate as above. To make the black butter sauce, melt 45g butter in a small pan. Turn up the heat and cook until it starts to go brown. As the colour begins to deepen, remove from the heat and add 1tbsp each of drained and rinsed capers and chopped fresh parsley. Pour over the fish and serve

    Comments

    Average user rating

    0 stars