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Pan-roasted East Coast skate, anchovy and broccoli pickle, by Madalene Bonvini-Hamel

02 March 2011
Pan-roasted East Coast skate, anchovy and broccoli pickle, by Madalene Bonvini-Hamel

(serves 2)

For the Skate

ingredients
2 skate wings, even size
1tbs unsalted butter
Maldon sea salt and freshly cracked black pepper

Method
Season the skate wings on both sides. Heat a non-stick frying pan. Once it is warm, but not smoking hot, add the butter. When the butter starts to foam, add the fish presentation side down first, pan-fry for 3-4 minutes, turn the fish over and continue cooking for a further 3-4 minutes on the reverse side.

Once cooked, let the skate rest for 2 minutes, then transfer to a serving plate and serve with the anchovy and broccoli pickle.


For the Anchovy and Broccoli Pickle

ingredients
8 pieces of silver skin anchovies, chopped
1 clove of garlic, crushed
2tbs capers, drained and chopped
80g green olives, diced
2tbs chopped mixed tarragon, chives and parsley
100g broccoli, blanched quickly and refreshed in iced water
100g kale, blanched quickly and refreshed in iced water
½ green chilli, seeds removed and finely sliced
80ml extra virgin olive oil
25ml sherry vinegar
Juice and zest of one lime
Maldon sea salt and freshly cracked black pepper

Method
Roughly shred the blanched broccoli and kale. Mix with the rest of the ingredients and season to taste, then leave to marinade for 20 minutes. Serve the pickle with the pan-roasted skate wing.

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