Skate with sautéed cucumber and mustard, lemon and hazelnut butter

Serves 4 Starters and mains

Skate Cucmber Mustard  Mar 2004  Flavours Of The Month



  • 150g butter, softened
  • zest of 2 large lemons
  • 2tbsp hazelnuts, toasted and coarsely chopped
  • ½ yellow pepper, deseeded and finely chopped
  • 1tbsp coarse-grain mustard
  • 1-2tsp green peppercorns in brine, drained
  • handful parsley, chopped

For the fish

  • 50g of the butter (see above)
  • 6 skate wings, each around 300g, skinned
  • sea salt
  • 2 medium cucumbers, cored and sliced
  • juice of two lemons


Beat all the ingredients for the butter together, season and refrigerate until firm. Form the mixture into a sausage shape, wrap it in foil and return to the fridge – or freeze. Allow the butter to come to room temperature before serving. Set the oven to 200ºC/400ºF/ Gas 6.

Melt 30g of the flavoured butter and brush it over the skate wings. Scatter a little salt over the wings and roast them in the oven for 12-15 minutes, depending on their size. In the meantime, melt all but 20g of the butter in a saucepan and sauté the cucumbers for a couple of minutes, until glossy and very hot – but not browned. Season with sea salt flakes. Remove the skate wings from the oven and drizzle with lemon juice.

Serve immediately, topped with the hot cucumber and a slice -of the butter.

Skate Cucmber Mustard  Mar 2004  Flavours Of The Month


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe