Fillet of skate with roasted cauliflower and caper beurre noisette Recipe

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

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(11 votes) 4.5/5
Ingredients
Pour 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)
Method
  • 1. FOR 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.

  • 2. FOR 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.

  • 3. FOR 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.»

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