Pan-fried Skate with Rocket Mash, Pickle and Herb Dressing and Crispy Leeks

Skate is served up with a tangy dressing, colourful mash and deep-fried leek ribbons in Chris Manning's tasty recipe
Pan-fried Skate with Rocket Mash, Pickle and Herb Dressing and Crispy Leeks
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

main

  • 2 skate wings, trimmed
  • quick-cook polenta
  • plain flour
  • salt and black pepper

For the Pickle and Herb Dressing:

  • 4 shallots, finely chopped
  • 1 clove garlic
  • 1 bunch of basil
  • 1 bunch parsley
  • 1 bunch tarragon, dill or chives
  • 50 g baby gherkins
  • 50 g capers
  • 330 ml extra virgin olive oil
  • 1 tbsp seed mustard
  • 1 tbsp white wine vinegar
  • juice of 1 lemons
  • salt and black pepper

For the Crispy leeks:

  • 2 large leeks
  • plain flour
  • salt and black pepper
  • vegetable oil, for frying

For the Rocket Mash:

  • 1 kg Maris Piper potatoes, cooked and mashed
  • 100 g rocket, roughly chopped
  • 250 g butter
  • 500 ml double cream or milk
  • salt and black pepper

Method

1. To make the pickle and herb dressing, finely chop the shallots and garlic. Chop all the herbs, gherkins and capers. Make a vinaigrette by mixing olive oil, mustard, white wine vinegar and lemon-juice, then add other ingredients and season.

2. For the crispy leeks, slice leeks into ribbons and put through seasoned flour. Fry in a deep-fat fryer at 130 degrees for 2-3 minutes until golden brown. Drain off excess fat and season.

3. For the rocket mash, mix the potatoes with heated butter and cream, and season. Fold in rocket just before serving.

4. To make the skate, mix the polenta and flour and coat skate with it. Pan-fry with a little olive oil and butter and bake at about 230°C/gas 8 for 10 minutes.

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