- 2 skate wings
- 50g/2oz plain flour, seasoned with salt and freshly ground black pepper
- 25g/1oz butter
- 1 tbsp olive oil
- 175g/6oz butter
- 4 tbsp lemon juice
- 3 tbsp caperberries, rinsed
- 3 tbsp capers, rinsed
- 2 tbsp roughly chopped flatleaf parsley
- 2 large potatoes, peeled and cut into chunks
- 110ml/4fl oz olive oil
- salt and freshly ground black pepper
- For the skate wings, dredge the skate wings in the flour.
- Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.
- Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.
- Add the lemon juice, caperberries, capers and parsley and stir through.
- For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.
- Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter.