This is from Delia Smith’s ” How to Cook: Book 2″.
Ingredients
- 1 lb skate wings 2 small or 1 large, cut in two
- 1 heaped tbsp seasoned flour
- 2 tbsps light olive oil
Tartare Sauce:
- 1 large free range egg yolk
- 1/2 tsp a little sea salt
- 1 small garlic clove peeled
- 1/2 tsp mustard powder
- 6 fl oz light olive oil
- 1 dssp champagne vinegar or lemon juice to taste
- 1 tbsp chopped fresh flat leaf parsley
- 1 heaped tbsp capers rinsed and drained
- 4 baby gherkins
- black pepper
To serve:
- a few sprigs flat leaf parsley
- 1 lemon sliced into wedges
Servings:
Instructions
- First make the sauce. Break the egg into the bowl of a food processor and add the salt, garlic and mustard powder.
- Switch the processor on and gradually add the oil through the feeder tube in a thin, steady trickle. When the oil is all in and the sauce has thickened add some pepper and all the other ingredients.
- Switch on the pulse button and pulse until all the ingredients are chopped. Tip into a serving bowl.
- Put the frying pan on a gentle heat to warm. Wipe the fish and coat with a light dusting of seasoned flour.
- Turn up the heat and add the oil. As soon as it is really hot add the skate wings. Reduce the heat to medium and fry for 4-5 minutes on each side.
- Put the fish onto warm serving plates and garnish with the parsley. Serve with the tartare sauce and lemon to squeeze over. For a change you can replace the lemon juice and parsley in the sauce with lime and coriander.
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