Mary Berry’s Skate Wing with Caper Sauce and Samphire
Mary Berry's pan-fried skate wing is finished with an irresistible lemon, caper and parsley butter sauce. Simple and stylish, it's the ideal dinner party dish.
Introduction
Hugely popular, skate wings are readily available and simple to cook. The sauce makes the dish extra special. Buy samphire from the fish counter in the supermarket or farm shop.
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Ingredients
| 4 x 400g (14oz) | skate wings, edges trimmed with scissors |
| 100g (3½oz) | butter, softened, plus a knob |
| Juice of ½ lemon | |
| 4 tbsp | capers |
| 4 tbsp | finely chopped parsley |
| 400g (14oz) | fresh samphire |
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Lie the skate wings on a board and use half the butter to spread over both sides of the skate wings. Season well with salt and ground black pepper.
Heat a large frying pan over a high heat. When hot, brown the wings in batches for 2 minutes on each side until golden. Place the browned wings in a large roasting tin and transfer to the preheated oven. Roast for about 15 minutes until cooked through (the translucent flesh will become opaque when it is done). To test for doneness, try to pull the flesh away carefully from the bones with a sharp knife – if it comes away easily, it is done. Place on a large platter and cover with foil. Leave to rest in a warm place.
Add the remaining butter to the frying pan and heat until nutty brown in colour. Add the lemon juice, capers and parsley and remove from the heat.
Meanwhile, cook the samphire in a large frying pan with a knob of butter and a splash of water over a high heat. Fry for a few minutes to heat through.
Divide the samphire between the plates and top each one with a skate wing. Pour over the caper butter sauce to serve.
Mary’s Tips: Best made and served. Not suitable for freezing.
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