Skate wing grenobloise A tried and trusted French method adds pep to a fantastic piece of fish

Grenobloise is a classic method from southeastern France which loosely means served with a sauce of browned butter, capers, parsley and lemon. It works a treat with most fish and especially with skate wing, which is nutritious, wonderfully textured and great value. Best bought in the colder months, skate is available in most quality fishmongers and tricky to prepare so make sure you ask them to do the dirty work. As with all fish, cook it as soon as possible after buying it.

ROASTED SKATE WING GRENOBLOISE

Serves 4 30g parsley 200g butter 2 lemons 4 x 200g skate wings 20g flour 100g mini capers Chop the parsley finely, cut the butter into cubes, and peel and cut one of the lemons into quarters.

Place a large, shallow saute pan over a medium heat and add 50g butter. While the butter is melting, season the skate wings lightly and dust them with flour.

Once the butter is foaming add the skate wings to the pan and cook gently on one side for 3 minutes before turning them over. Increase the heat, add the remaining butter and cook quickly until the butter turns nut brown. Be careful not to burn the butter.

Reduce the heat in the pan slightly and add the capers. Cook for 1 minute before adding the parsley and the zest and juice of the remaining lemon. Add the lemon segments and baste the fish with all the brown butter. Taste the sauce and add salt or lemon if required.