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Fillet of skate with roasted cauliflower and caper beurre noisette Recipe

Ingredients for people

    For the fish
  • Skate wing(s) 250g : 6 whole
  • Sunflower oil : 60 ml
  • Maldon salt : 6 pinch(es)
  • Baby potato(es) : 600 g

  • For the vegetables
  • Cauliflower : 1 whole
  • Thyme sprig(s) : 6 whole
  • Garlic clove(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 600 ml
  • Unsalted butter : 200 g
  • Capers : 100 g

  • For the sauce
  • Flat leaf parsley : 0.25 bunch
  • Lemon(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • 1For the fish

    Season the fish with salt, place in a hot pan with sunflower oil, turn and colour each side. Then place in the oven for 8 minutes.

  • 2For the vegetables

    Cut the cauliflower into florets. Place in a hot pan and season. When coloured put a lid on the pan and allow to cook for a further 5 minutes.

    Place the potatoes on an oven tray with thyme sprigs, garlic, oil, salt and pepper. Cook in the oven on full power for 20 minutes until crispy.

  • 3For the sauce

    Put a large pan on the heat. When smoking hot, add the butter followed by the capers. Leave to bubble. When the sauce turns a nutty brown colour add the lemon juice and finely chopped parsley.

    Check the seasoning.

Chef's tip

«Use the pan from the fish for the beurre noisette to enhance the flavour of the sauce.»

Fillet of skate served with buttery roasted cauliflower, crispy new potatoes and a caper butter sauce.

Rate this recipe :

(11 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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