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Serves 4
“Served off the bone “
- Skate Wings:
- 4 x Skate Wings approx. 250g each
- (1kilo total)
- 50ml Olive Oil
- Sea Salt and freshly ground Peppercorns
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- Ask your Fishmonger to remove the skin from both sides and fillet the fish.
- This should leave you with eight pieces of filleted fish.
- The upper side fillets will be slightly thicker than the under sided fillets.
- Lay the fillets out upon a work surface and layer the under sided fillets upon the thicker fillets.
- Season well with Sea Salt and freshly ground Peppercorns, fold the fillets over to create four equally sized parcels. Season both sides and set aside in the refrigerator.
- Mash:
- 1 kilo Maris Piper Potatoes
- 250g Guernsey Dairy Unsalted Butter
- 250ml Guernsey Dairy Milk
- 250ml Water
- Sea Salt & Pepper
- Prepare mash potatoes by boiling peeled Maris Piper potatoes in a liquid of lightly seasoned water and milk, cook until tender, remove from heat and drain the potatoes through a sieve.
- Return the cooked potatoes to the heat source and cook gently over a low heat stirring with a wooden spoon or a spatular until the mixture starts to dry a little.
- Remove from heat source and pass through a fine mesh sieve using a pastry scraper or similar.
- Do this whilst the potato is still hot.
- Return the potato mixture to a clean saucepan and gradually add knobs of Guernsey Dairy Unsalted Butter until desired consistancy is obtained, set aside to remain hot.
- Caper Butter:
- 125g Guernsey Dairy Unsalted Butter
- 80g Supefine Capers in Brine (rinsed)
- 25g Finely Chopped Flat Leafed Parsley
- 25g Finely Chopped Chives
- Juice of one Lemon
Cooking the Skate:
Preheat non-stick frying pans until hot.
Lightly oil each side of the seasoned Skate Wing parcels and place gently into the hot pans using as little oil as possible, allow to caramelise for a minute or two until a golden colour is achieved on the under side.
Using a sptaular turn the fish fillets over and immediately place the frying pans into a hot oven for six to eight minutes to roast the fillets.
Meanwhile reheat the mash, adding a little Guernsey Dairy Cream if desired to achieve required consistancy, adjust seasoning as desired.
Remove Skate fillets from oven and place over heat source, add Superfine Capers, Guernsey Unsalted Butter and dice of Tomato.
The Butter will begin to foam and take on a slight brown colour.
Immediately add the juice of one Lemon to stop further caramelisation of the Butter and also bring out the flavour, add the chopped Guernsey Herbs and serve immediately with the hot creamy mash potato.
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