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Skate is a beautiful, tasty fish that takes strong flavours, making it perfect for this dish. The caper sauce is a favourite at Shambles restaurant in Teddington where Massimo first introduced this brilliant sauce to Chef Steve at Sandys. It can be used as a complement to lots of dishes, but definitely lends itself to fish. The caper sauce also lasts really well, once it’s cooked and finished you can keep it in the fridge.
Ingredients
- 2 skate wings 180g each
- 2 tablespoons pine nuts
- 2 tablespoons pomegranate
- 6 spring onions
- 1 tablespoon sultanas
For the dressing
- 150g demerara sugar
- 150g white wine vinegar
- 200g capers
- 25ml olive oil
Suggested Wine Pairing
Method
FOR THE DRESSING:
Wash the capers in cold water
Bring the sugar and the vinegar to the boil and cook for 5mins
Add the capers, bring then liquid back to the boil
Blend till smooth with a hand blender or liquidizer adding the olive oil slowly
FOR THE GARNISH:
Rehydrate the sultanas in boiling water
Toast the pine nuts gently in a frying pan
Blanch the spring onions in boiling water and cool them quickly in ice water, cook them till they still have a slight crunch to them
De-seed the pomegranate
To cook the skate (if you have an oven proof frying pan, pre heat oven to 200’c)
To cook the skate pre heat a non-stick frying pan add a tablespoon of olive oil and heat until it just starts to smoke meatiest side down
Reduce to a medium heat and cook for 5mins
Turn the fish over if you have an oven proof frying pan place in the oven for approximately another 9mins until cooked
If you don’t have an oven proof pan, continue to cook the fish fleshier side down for 10mins on a low heat then turn the fish over and cook through for another 8mins
Add the spring onions to the pan and colour slightly for around 2mins
TIPS:
If you have a metal handled or oven proof frying pan to cook the fish you can start it on the hob and finish it in the oven. This gives it a really nice finish and cooks the fish evenly. Check your fish is done by poking a thin knife or even better a skewer into the flesh. If it goes into the thick fleshy part of the fish without any resistance or springiness it’s done. You’ll also find that one side of the skate is thicker than the other, so always start cooking the fish thicker side down.
