Ingredients

• 2 skate wings
• 50g/2oz plain flour
• seasoned with salt and freshly ground black pepper
• 25g/1oz butter
• 1 tbsp olive oil
• 175g/6oz butter
• 4 tbsp lemon juice
• 3 tbsp caperberries
• rinsed
• 3 tbsp capers
• rinsed
• 2 tbsp roughly chopped flatleaf parsley
• 2 large potatoes
• peeled and cut into chunks
• 110ml/4fl oz olive oil
• salt and freshly ground black pepper

Directions

• For the skate wings
• dredge the skate wings in the flour.
• Heat a large frying pan until hot and add the butter and oil. When the butter is foaming
• add the skate carefully and fry for 3-4 minutes on each side
• or until completely cooked through.
• Meanwhile
• for the sauce
• place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.
• Add the lemon juice
• caperberries
• capers and parsley and stir through.
• For the olive oil mash
• place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes
• or until tender
• then drain and place back in the pan.
• Mash the potatoes until smooth then add the olive oil
• stirring well with a wooden spoon or a whisk. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the skate onto the plate. Add two spoonfuls of mash
• then spoon over the caper butter.