Roast skate wings in sherry sauce
This unique dish would work just as well with other filleted fish such as brill, sole, cod or monkfish
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g (9 oz) skate wings per person
- 200 ml dry sherry
- 1 small onion, chopped finely
- 1 sprig of thyme
- 2 fresh bay leaves
- 6 tablespoons sherry vinegar
- 10 black peppercorns
- 75g butter
- Olive oil
- Salt and freshly ground black pepper to taste
To serve
Mise en place
- Preheat the oven to 220° C (425° F - Gas mk 7 - hot oven)
Method
- Crispy capers:
- Soak the capers in cold water for a hour, rinsing a few times. Dry on a towel
- In a small frying pan, heat 4 tablespoons olive oil and fry the capers until they are crisp. Set aside (This can be done in advance)
- Sherry sauce:
- In a small pan, add the sherry, 5 tablespoons sherry vinegar, bay leaves, peppercorns and thyme. Simmer on a low heat until reduced by a third or so
- Strain out the herbs, add the butter gradually, whisking now and then
- Add the final tablespoons of sherry vinegar, season with salt and freshly ground black pepper
- Keep warm
- Roast skate:
- Season the skate with salt and pepper
- Add a few glugs of olive oil to an oven tray and add the skate
- Roast for 12 minutes or until cooked. Give the tray a shimmey now and then to prevent it sticking
Serving suggestions
Pour the warm sauce over the skate wings, garnish with chopped parsley, crispy capers and lime wedges. Serve with a green salad and new boiled potatoes
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