Skate with black butter and rocket mash

Name: Skate with black butter and rocket mash
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 kg (4lb) floury potatoes, such as Maris Piper, peeled and cut into chunks; 3 garlic cloves, peeled; 125 g (4oz) plain flour, to dust; 6 x 175 g (6oz) skate wings; 300 g (10oz) butter; 200 mL carton crème fraîche; 2 x 100 g bags rocket; 30 caper berries; 6 tbsp. white wine vinegar; 1 lemon, cut into wedges

This fish recipe uses great flavours and makes a great dinner party option.

By The Good Housekeeping Cookery TeamPublished: 20 April 2001

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Yields:

Prep Time:

40 mins

Cook Time:

40 mins

Total Time:

1 hr 20 mins

Ingredients

1 kg (4lb) floury potatoes, such as Maris Piper, peeled and cut into chunks
3 garlic cloves, peeled
125 g (4oz) plain flour, to dust
6 x 175 g (6oz) skate wings
300 g (10oz) butter
200 ml carton crème fraîche
2 x 100 g bags rocket
30 caper berries
6 Tbsp. white wine vinegar
1 lemon, cut into wedges

Directions

1. Step 1
  Put the potatoes and garlic in a large pan of cold salted water, cover and bring to the boil. Cook for 15min or until tender. Drain, return the potatoes and garlic to the pan, then add crème fraîche and mash until smooth. Season well. Chop 100g of the rocket and stir into the mash. Put lid on to keep warm.
2. Step 2
  Meanwhile, cook the skate. Preheat oven to 140°C (120°C fan) mark 1. Put the flour on a plate and season well, then dip each skate wing into it, covering both sides evenly with flour.
3. Step 3
  Melt 125g (4oz) butter in a large frying pan and fry the skate over a medium heat, in batches of two, for 5min on each side, making sure the butter doesn't burn. Put the skate wings on a baking sheet and keep them warm in the oven - but don't throw away the butter in the frying pan.
4. Step 4
  Add the remaining butter to the frying pan and melt over a gentle heat. Add the caper berries and wine vinegar and stir well until heated through. Season well and serve poured over the skate with a wedge of lemon, some rocket mash and the remaining rocket.
  
  Try more fish recipes:
  
  Baked sardines
  
  Gurnard with a Summer vegetable broth
  
  Baked Mediterranean halibut
  
  Red mullet with cherry tomatoes and basil oil
  
  Roasted lime and spring onion sea bass

Per Serving:

Calories: 830
Total carbs: 6 g
Total fat: 56 g
Saturated fat: 36 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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