| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Coxon’s kit, Coxon2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Skate wings; on the bone |
| 2 |
tb |
Plain flour |
| 25 |
g |
Unsalted butter |
| 2 |
ts |
Parsley; chopped |
| 1 |
|
Lemon; juice of |
| 150 |
ml |
Red wine |
| 6 |
|
Rashers of rindless streaky bacon; chopped |
| 125 |
g |
Capers |
| 2 |
tb |
Chervil; chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 200C/400F/gas 6.
Season the skate wings and lightly dust with the flour.
Heat a large pan and add the butter.
Place the fish into the hot pan (presentation side down first) and cook
until golden brown, turn over.
Scatter the chopped bacon over the fish, squeeze over the lemon and capers
and place in the oven for around 10-12 minutes.
Once cooked remove the fish from the pan and keep warm.
Return the pan back to the heat and add the red wine, chopped chervil and
parsley. Reduce and adjust seasoning.
Add a knob of butter to enrich the sauce if required. Place the skate on to
a plate and pour over the pan juices.
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