Friday, July 1, 2011



INGREDIENTS:       ( serves 1 )

1  tbs  breadcrumbs
1  tbs  parsley, chopped
180  g  skate wing, boned
Salt and pepper
1/2  red onion
2  tsp  white vinegar
1  potato
4  cherry tomatoes
3  capers
2  anchovies
2  tbs  olive oil
5  taggiasche  or black Italian olives
1/2  lemon, squeezed

  • Prepare the parsley crust by mixing the breadcrumbs with the parsley, reserving a little as a garnish.
  • Season the skate with salt and pepper. Flake the red onion. Bring a pan of water, salt and the white vinegar to the boil. Blanch the onion in the liquid for 3 minutes until tender.
  • Peel the potato and cut into 1/2 cm cubes. Boil them for 10 minutes until tender, then leave to cool down. Cut the cherry tomatoes into quarters, the capers in half and the anchovies into strips.
  • Sprinkle a hot pan with olive oil and slowly fry the skate on both sides. Place the fish on a tray, cover with the parsley crust and put into the oven at 180c for 3 minutes.
  • Heat the remaining olive oil in a saucepan and pan-fry the tomatoes, adding the cooked potato, capers,onion, anchovies and olives. Stir-fry for 3 minutes and glaze with lemon juice.
  • Place the potato mixture on the plate, top with the skate and garnish with parsley.
TIPS : To recreate the dish at home, you can substitute tilapia, cod or sole fillet for the skate wing.

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