Try surfine capers for better taste and more of a crunch, and use perfectly fresh skate - for the perfectly fresh summer dish.

 

Ingredients

1 large skate wing, de-boned and skin removed and cut into 2 equal-sized fillets

125g unsalted butter

1 tbsp capers, rinsed

Oil as required

1 lemon juice

Salt and white pepper to taste

 

Method

  • Fold each fillet into an envelope approximately the size of your fist by bringing both sides of the fillet together in the middle and folding it over. Season well with salt and white pepper.

  • Place each fillet in a hot pan with a splash of oil until they begin to brown (approximately 2 minutes each side). Add butter and put the pan in the oven at 180°C for 5 minutes.

  • Remove the fish from the oven, add the lemon juice capers and the rest of the butter.

  • Using a spoon, ladle the melted butter and lemon juice over the skate to ensure an even coating and remove from the pan. Top with some chopped parsley and the remainder of the melted butter and capers and serve.

 

Chef recommendations

Tip: If you are unable to get hold of capers just add a teaspoon of white wine vinegar.

Wine match: 2005 Le Ciste, Côtes du Roussillon Blanc, Eric Laguerre.