Pan-Fried Skate Wing and Wilted Red Chard, Lemon, Caper and Parsley Brown Butter

For a tasty meal try Richard Philips's recipe for skate wing, served with red chard and a flavourful butter sauce
By Richard Phillips
Pan-Fried Skate Wing and Wilted Red Chard, Lemon, Caper and Parsley Brown Butter
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 2 lemons
  • 1 skate wing, around 500g
  • flour, for dusting
  • black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 150 g red chard
  • g large capers, drained
  • 100 g dried brioche crumbs
  • small bunch of flat leaf parsley, finely chopped
  • fried sprigs parsley, to garnish

Method

1. Carefully peel one of the lemons, making sure that all the pith is removed. Cut the lemon flesh into small dice. Squeeze the juice from the second lemon.

2. Using a sharp pair of kitchen scissors, trim the skate wing into an oval shape and remove as many small bones as possible.

3. Season the flour with salt and freshly ground pepper. Dust the skate with seasoned flour.

4. Heat the olive oil in a heavy-based frying pan. Add the skate wing.

5. After the skate has been frying for 30 seconds, add one tablespoon of butter. Cook the skate for a further two and a half minutes on the same side, then turn over the fish fry for a further 3 more minutes, until the skate is cooked. Remove the skate from the pan and keep warm.

6. Heat the frying pan used for the skate until the pan juices turn a nut brown colour. Add the lemon juice, diced lemon, capers and brioche crumbs. Season with salt and freshly ground pepper and mix in the parsley.

7. Meanwhile, in a separate frying pan, heat a tablespoon of butter. Once the butter begins foaming, add the red chard. Fry, stirring, for 1 minute, then drain the chard on kitchen paper.

8. To serve, arrange the red chard in the centre of the plate. Place the skate wing on top with the smooth side facing up. Pour the sauce over the skate and garnish with deep fried parsley. Serve at once.

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