Our fish for September is Skate (Ray). Sold under the term Skate our fish are in fact from the Ray family. Expect to see Thornbacks, Starry, Spotted and Blonde Rays on our slab. Traditionally sold as a whole skinned wing but you can ask for steaks from larger wings or even the Knobs (Cheeks) which are super succulent and great covered in panko breadcrumbs and fried. We think Skate is best eaten simply and with this in mind here is a recipe for the classic dish Skate Meunière
2 medium skate wings
3-4 tablespoons oil
3 tablespoons butter
1-2 tablespoon lemon juice
1 tablespoon finely chopped parsley
1 teaspoon capers
2 pinch salt
2 pinch pepper
Dry and season the skate wings on both sides. dredge lightly in flour and tap off excess. set a large thick bottomed frying pan on high heat and cover the bottom with oil. we want this pan to be smoking hot so that when the fish touches the pan it sears it straight away which prevents sticking.
Let the fish fry for several minutes over medium high until you see a nice crisp golden-brown exterior. using a fish turner, flip to the other side and repeat. once brown on either side, remove and rest on paper towels remove excess oil.
Pour off any oil from the pan and reduce heat to medium. add the butter and stir in pan until butter browns and goes nut brown.
Immediately remove from heat and add lemon juice, parsley, and capers. Spoon the sauce over fish and serve.
Enjoy! We love to serve ours with a rich garlic mash and cold glass of Sancerre.
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