Skate wings meunière with capers & new potatoes
How to make Skate wings meunière with capers & new potatoes
It doesn’t always have to be sole - this classic recipe also works perfectly with skate wings. The fish and new potatoes melt on your tongue.
Fillet the skate wings: make an incision next to the hard part of the cartilage, place your knife in this incision and slowly fillet the fish away from you. Wash and boil the unpeeled potatoes and cut them lengthwise into equal pieces.
Place the skate wings on a floured baking tray and season with salt and pepper. Sprinkle the green herbs over the fish and roll each piece.
Pour a little Risso Cuisine with 20% butter into a frying pan and fry the fish rolls for 3 to 4 minutes on each side, on a moderate heat. Whilst the fish is frying, spoon cooking fat over the skate wings at regular intervals, to ensure that the fish remains juicy.
Melt a little Risso Cuisine with 20% butter in a second frying pan and fry the potato wedges in here. Remove the fried fish from the frying pan and keep this warm. Melt a little Risso Cuisine with 20% butter in the same frying pan and add the capers. Deglaze the saucepan with the juice of a lemon.
Mix the freshly chopped parsley and potatoes together. Serve the skate wings with a few potatoes and spoon the sauce liberally over the top. Garnish with a slice of fried lemon.
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