Skate with Preserved Lemon and Olives

INGREDIENTS

  • 2 tbspn Unsalted butter
  • To taste Freshly ground black pepper
  • To taste Salt flakes
  • 1/2 cup Plain flour
  • 500g Skate
  • 2 tbspn Flat leaf parsley
  • 12 Green olives
Print Recipe

Remove the pulp from the Preserved Lemon and keep for another dish. Slice thinly and soak for an hour in Verjuice.

Pit olives and chop parsley.

Trim the skate – stripping off the skin first if the fishmonger has not already.

Add salt and pepper to the flour on a large flat plate and dust the skate in the seasoned flour.

Cook in pan in one tablespoon of the butter on the first side until golden, then turn over and repeat on the other side. Timing will depend on the thickness, but it may be as little as 2 minutes the first side and 1 minute the reverse side.
Remove the skate, and put aside to rest.

Wipe out the pan with kitchen paper and return to the stove with the second tablespoon of the butter and allow it to colour. Add the Preserved Lemons and olives and just before removing from heat, add the parsley and then pour on top of the resting skate and serve.

Maggie”s Tip: If you buy skate with the skin on it may be too difficult to skin by hand so use a knife and skin as you would salmon.