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Skate with sautéed cucumber and mustard, lemon and hazelnut butter
Serves 4 Starters and mains
Ingredients
- 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
Method
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.
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