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    Skate Wings with Capers

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    Skate Wings with Capers

    Serves: 2


    • 4 small skate wings
    • 2 tablespoons plain flour
    • 2 tablespoons wholemeal flour
    • 50g butter
    • Garlic oil for brushing (peeled garlic cloves puréed in a food processor with a little olive oil)
    • 2 shallots, peeled and finely sliced
    • 3 tablespoons capers
    • 4 tablespoons fresh chopped basil leaves
    • 5 tablespoons Pernod
    • 1 teaspoon tomato purée
    • 100ml fish stock
    • Salt and pepper
    • Boiled potatoes and lemon wedges, to serve


    1. Mix the flours together and season well with salt and pepper. Melt half the butter in a hot frying pan; coat the skate wings in the seasoned flour then add to the pan. Cook for 3-4 minutes until they are golden brown. Brush the uncooked side with the garlic oil then flip the fish over; cook for a further 3-4 minutes until golden-brown. Brush the top side with garlic oil and flip over again. Add the shallots, capers and basil to the fish and cook for 2 minutes, then sprinkle with 2 tablespoons of Pernod. The alcohol will ignite - cook until the flames die down. Press the fish. If it is cooked, it should yield a little. Lift out the fish and set aside.
    2. Return the pan to the heat and stir in the tomato purée, followed by the stock and remaining Pernod. Boil for 3-4 minutes to reduce the liquid a little then stir in the remaining butter; adjust seasoning if necessary.
    3. Spoon the sauce over the fish and serve with potatoes and lemon wedges.

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