Pan-fried Skate with Vegetable Galette and Caper and Herb Sauce

Delight your dinner party guests with Richard Phillips' restaurant-style presentation of golden-fried skate with all the trimmings
By Richard Phillips
Pan-fried Skate with Vegetable Galette and Caper and Herb Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the grilled vegetable galette

  • 1 yellow courgettes
  • 1 green courgettes
  • 4 baby aubergines
  • 4 tbsp olive oil
  • 4 plum tomatoes
  • 1 sprig thyme, leaves only

For the skate

  • 150 g seasoned flour
  • 4 skate wings
  • 4 tbsp olive oil

For the sauce

  • tbsp baby capers
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely chopped
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 pinches black pepper
  • 20 g flat leaf parsley, chopped
  • 15 g chervil, chopped


1. Pre-heat the oven to 180C/gas 4. Slice the courgettes and aubergine half a centimetre thick slices. Brush them with the olive oil and cook on a hot griddle pan until golden and partially cooked. Remove from the heat and leave to cool.

2. Take four round cutters, each with a diameter of 10cm and cover the base with tin foil. Layer the courgettes, aubergines and tomatoes alternately around the base. Sprinkle with thyme leaves, and repeat the process, making another layer. Drizzle with olive oil.

3. Dust the skate wings in seasoned flour and shake off any excess.

4. Heat the oil in a frying pan over a moderate heat and fry the skate on each side, for three minutes - until golden.

5. Place the vegetable galette in the oven for about 5 minutes - until just-tender.

6. For the sauce, mix the capers, mustard and garlic in a saucepan with the olive oil and add the lemon juice. Warm through over a low heat, before removing from the heat and adding the herbs.

7. Place the galette in the centre of a serving plate and top with the cooked skate wing. Drizzle the sauce over and around the fish.
and farnish with fresh chervil.

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