Dominic Jack puts a Gallic twist on a fascinating fish with this recipe for seared wing of Shetland skate à la Grenobloise with crushed new potatoes.

  • 25
  • 4
  • Medium
Preparing a flat fish like skate might seem like a daunting task because it has a rather unusual appearance and shape. But don’t be put off as it’s actually quite a simple and quick fish to cook. Flat fish can be really lean, meaty and tasty. There are lots of ways you can prepare skate – poached, grilled or roasted – but this technique of lightly flouring and then pan frying the fish is one of my favourites and is a fairly classic way to serve it. You’ll get a lovely tender, succulent fish with a crisp golden crust that’s truly delicious.

Ingredients

  • For the crushed potatoes
  • 300g new potatoes
  • (baby potatoes)
  • 20g parsley
  • olive oil
  • salt and pepper
  • For the crouton dice
  • 3 slices of white bread
  • 150ml olive oil
  • salt and pepper for seasoning
  • For the Grenobloise
  • 20g lemon, diced (1 lemon)
  • 50g butter
  • 15g capers
  • 10g tarragon diced
  • 40g crouton dice
  • For the skate
  • 4 x 200g pieces of skate wing
  • 1 tbsp olive oil
  • 4 tbsp seasoned flour
  • 1 large tbsp butter

Method

Seared wing of Shetland skate à la Grenobloise with crushed new potatoes

For the crushed potatoes

Boil the potatoes until cooked in salted water. Peel the skin off and crush lightly with a fork. Finely chop the parsley. Mix the parsley with the potatoes and olive oil. Season to taste.

For the crouton dice

Remove the crusts and lightly press the bread, then cut into 1cm cubes. In a frying pan, heat the olive oil on a medium heat and add the diced bread. Move the bread continuously until golden brown.

Use a sieve to thoroughly drain the croutons and remove any excess oil. Place the croutons on to a paper towel and season. Change the paper until there is no more oil and season again.

For the Grenobloise

Remove the skin of the lemon, discard any seeds and keep the segments. Cut the lemon segments into 1cm dice. Melt the butter in a pan and allow it to start to colour slightly (beurre noisette). Add in
the lemon, diced capers and tarragon.

For the skate

Carefully wash the skate wings in plenty of cold water and pat them dry with paper towels or a clean kitchen cloth. Leave the fish in the fridge until you’re ready to prepare the meal. Lightly flour each side of the skate wings.

Heat a large, heavy-bottomed frying pan with a tablespoon of oil and sear each side until golden brown – the wings will need around 3-4 minutes on each side. Add a spoon of butter and baste the fish until cooked.

To serve

Spoon the crushed potatoes on to each plate. Place a skate wing on top. Spoon the Grenobloise sauce over the fish and sprinkle with croutons.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.