Roast skate wings with shallot and tartare butter

We're trying to cook with one new ingredient a week. This week it's skate wings.

We searched for various recipes and opted for a slight variation of a Gary Rhodes recipe where skate is served with a sizzling tartare butter. This is our version...

Ingredients (serves 2):

2 skate wings, skinned

salt and pepper

plain flour

4 shallots, finely chopped

dessert spoon of diced capers

dessert spoon of diced gherkin/cornichons

1 clove of garlic, crushed

juice of 1/2 a lemon

chopped parsley

leaves from a couple of thyme sprigs

butter

olive oil

mashed potato and steamed spinach to serve

1. Pre heat the oven to 200 degrees.


2. Heat the oil in a hob and oven proof pan. Dust the skate wings with salt, pepper and flour and place them in the hot pan.


3. Cook the skate wings on each side for approx 3 minutes before transferring the pan to the oven. Roast for approximately 10 minutes, depending on the size of the skate wings. If they are particularly large wings, they may take a little longer.


4. In the meantime, heat some oil in a frying pan. Add the chopped shallots and garlic and cook until golden. Next add a knob of butter and once it starts to foam, add the capers, gherkin, herbs and lemon juice.


5. Once cooked transfer the skate wings to a plate and top with the sizzling butter.


6. Serve with olive oil mashed potato and steamed spinach.