Personal
Car Stuff
Extras
Pan-Fried Skate with Sweet Potato Rosti
From Ed Baines, Sky Taste.
Serves 4
1 large Desiree potato, or two small starchy ones, total weight 500g
1 large sweet potato
0.5 bunch chives, finely snipped
1 pinch salt and fresh ground black pepper
2 tbsp vegetable oil
4 tbsp unsalted butter
For the skate:
4 portions of skate, each weighing 300-350g
2 tbsp vegetable oil
50g unsalted butter, plus 50g to finish
Half a pickled lemon, cut into tiny wedges (or lemon juice/zest)
2 tbsp capers, well rinsed
6 sun dried tomatoes, finely diced
200ml chicken stock, reduced to 50ml
Half a small bunch of chives finely snipped
1. Preheat the oven to 180C.
2. Peel the potato and the sweet potato, wash and grate them. Fold the grated potato and sweet potato into a tea towel and squeeze out as much of the water as possible.
3. Mix the grated potato mixture with the snipped chives and season well with salt and freshly ground pepper.
4. Heat half a tablespoon of the groundnut oil in an 18cm non-stick frying pan, add a knob of butter.
5. Add a quarter of the grated potato mixture in the pan, spreading it to the corners and pressing down well with a spatula.
6. Fry over a medium to high heat for two minutes. Turn with a spatula, add one tablespoon of unsalted butter and fry for a further two minutes on the other side.
7. Remove the rosti from the pan and transfer to baking sheet.
8. Repeat the process, making four rosti in all.
9. Bake the rostis in the oven for 6-8 minutes until cooked through (or can be served just fried).
10. Remove the rostis from the oven and keep warm until needed.
11. While the rostis are baking, heat the vegetable oil in a very large frying pan until smoking hot.
12. Season the skate wings well with salt and freshly ground pepper and fry for four minutes on each side until well browned.
13. Add 50g of unsalted butter to the pan and fry for two minutes.
14. Transfer the skate to an oven tray and finish in the oven, alongside the rostis, for 3-4 minutes.
15. Add the remaining unsalted butter to the frying pan and cook it until it just starts to brown.
16. Add in the pickled lemon, capers and sun-dried tomatoes. Cook for a further 30 seconds or so and add in the chicken stock and chives. Season with freshly ground pepper and turn off the heat.
17. Place a skate wing each on top of the sweet potato rostis, spoon over the caper sauce, sprinkle over the chives and serve at once.
Tip: To eat skate, srape the meat away from the bones.
