Impress your guests with this fish dish by Justine Schofield.


  • 2 small - medium sized skate wings (approx 400g each)

  • 4 tbsp Baby capers

  • 100g butter

  • 2 tbsp red champagne vinegar

  • Salt & Pepper

  • 1 bay leaf

  • 4 peppercorns

  • 1 onion

  • ½ bunch parsley (finely chopped)


  • 1.

    In a cold pot of water add the skate, bay leaf, peppercorn and onion, and place on the heat, ensuring the skate is covered with the water. Bring to a simmer (ensuring not to boil) and poach the skate wings for 20-25 minutes (depending on thickness) until just cooked. Drain from the cooking liquid and scrap off the skin, the gelatinous part of the flesh and delicately remove the fish from the bones. Drizzle the pieces of skate with the vinegar and parsley. Season to taste.

  • 2.

    Melt the butter on a gentle heat in a small saucepan until nutty brown. Remove from the heat and add capers. Pour the hot butter immediately onto the skate and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 262kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 22g
  • Carbohydrate 2g
  • Sugar 1g
  • Sodium 443mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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