Roast skate wings in sherry sauce

Roast skate wings in sherry sauce
Best recipe review Looks fancy 5/5 Shame there's never much meat on skate The Judge

Servings:	Serves 4
Calories per serving:	348
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	27th October 2012

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

• • 85 g (3½ oz) capers
  • Fresh parsley
  • Lime wedges

Mise en place

• Preheat the oven to 220° C (425° F - Gas mk 7 - hot oven)

Method

1. Crispy capers:
2. Soak the capers in cold water for a hour, rinsing a few times. Dry on a towel
3. 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)
4. Sherry sauce:
5. 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
6. Strain out the herbs, add the butter gradually, whisking now and then
7. Add the final tablespoons of sherry vinegar, season with salt and freshly ground black pepper
8. Keep warm
9. Roast skate:
10. Season the skate with salt and pepper
11. Add a few glugs of olive oil to an oven tray and add the skate
12. 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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