Looking for a light yet flavoursome dish that will satisfy the taste buds? Skate wings have a delicate yet refreshing flavour and a distinctive texture that is perfectly complemented with a zingy tomato ragout.
Give in to your sweet tooth and team with a zesty lemon pudding to follow. The result is a quick and easy light lunch that is bursting with fresh spring flavours – perfect for a lazy bank holiday weekend.
Pan-fried skate wings
2 skate wings, bone-in
Plain flour, to coat
2 tbsp olive oil
1 shallot, cut into fine strips
150g cherry tomatoes
1 stalk sage, roughly chopped
2 stalks parsley, chopped
Juice of half a lemon
Salt and pepper
Rinse the skate wings under cold running water then pat dry with kitchen paper. Turn them in sufficient flour to coat and tap off any excess, then set aside. Heat the oil in a large frying pan, add the fish and cook on a medium heat for two minutes, turning using a large spatula.
Add the shallots and tomatoes and cook for a further four to five minutes. Season with salt and pepper, sprinkle over the sage and glaze with
Remove the fish from the pan and place carefully onto preheated serving dishes, then pour the tomatoes along with the pan juices over the fish or arrange on the side, sprinkle with parsley and serve immediately.
To enjoy, run the knife down the bone and gently ease the upper fillet away. Take hold of the bone at the thick end, lift it and carefully 'unzip' the fish. The bone will come away cleanly and the fillet will fall back onto the plate.
Serve with steamed rice, potatoes or roasted garlic bread.
Simple lemon pudding
180g unsalted butter, cubed and softened, plus a little extra for greasing
Grated zest and juice of 3 lemons
270g caster sugar
6 eggs, whites separated from yolks
120g self-raising flour
500ml milk (whole or semi)
Icing sugar for dusting
Grease a 2-litre capacity shallow heatproof baking dish with butter. Using a wooden spoon, beat the rest of the softened butter with the sugar until pale and fluffy. Add the lemon zest and gently beat in the egg yolks one by one, then mix in the flour and lemon juice. Gradually stir in the milk – don’t worry if it looks curdled.
Whisk the egg whites until light and fluffy and forming soft peaks, mix a large spoonful of the whites into the mixture, then gently fold in the rest, keeping the air bubbles. The mixture will be sloppy. Pour into the baking dish and place the dish in a roasting tin large enough to hold it. Pour in just enough hot water to come about two thirds of the way up the dish.
Bake at 160°C for 40 to 50 minutes until the top is springy and starting to turn golden. The mixture will have separated to form a spongy top with a lemon curd sauce on the bottom. Remove from the oven and lift the baking dish out of the water. Leave for 5 minutes, then dust with sifted icing sugar to serve.
Best served warm but can be served cold. The sauce will thicken
(24 October 2013)