Skate with black but­ter, pars­ley, capers, crushed nuts and crisped kale


Food and Travel (UK) - - Recipes -

50g trimmed curly kale, sep­a­rated into 3-4cm pieces 2 x 250g skate or ray wings 1 small onion, sliced

¼tsp black pep­per­corns

1 slice un­waxed lemon

5tsp small non­pareilles capers 15g flat-leaf pars­ley leaves, re­moved and chopped

50g salted but­ter

5tbsp white bal­samic vine­gar 15g toasted hazel­nuts, roughly crushed

Pre­heat the oven to 190C/375F/ Gas 5. Make sure the kale is as dry as pos­si­ble by dab­bing with kitchen pa­per. Ar­range in a sin­gle layer on a large, shal­low bak­ing tray and cook the kale for 7 min­utes, turn­ing half­way. It will be crisp, but still green.

Put the skate into a shal­low fry­ing pan or sauté pan. Add the onion, pep­per­corns, lemon and 2tsp sea salt and cover with cold wa­ter. Place over a medium heat and bring to a barely mov­ing sim­mer for about 8 min­utes, de­pend­ing on the thick­ness of the fish. If it starts to boil too fast, lower the heat. If the fish sticks up out of the cook­ing liquor, baste it and gen­tly turn it half­way through. When cooked, the flesh should just about sep­a­rate from the thick­est part of the car­ti­lage when eased aside with a knife (the car­ti­lage can be frozen and kept to make fish stock).

Re­move the fish gen­tly and place on two warmed plates. Scat­ter with the capers and pars­ley and cover with foil.

Put the but­ter in a fry­ing pan over a low-medium heat. Keep a close eye on the colour and af­ter a minute or so, as the foam sub­sides and the but­ter turns a nutty colour, pour it evenly over the cooked fish.

Re­move the pan from the heat and add the white bal­samic vine­gar. Re­turn to the heat and al­low it to re­duce a lit­tle to a syrupy sauce, then pour over the warm fish. Scat­ter over the hazel­nuts and add the crisped kale to the plates and serve.

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