Skate with lemon & caper butter, green and yellow beans
Skate with lemon & caper butter, green and yellow beans
INGREDIENTS
½ cup finely chopped eschalots
½ cup (125ml) white wine
250g unsalted butter, chopped and softened
½ teaspoon cayenne pepper
2 teaspoons fine salt
2 tablespoons baby capers, chopped
zest and juice of 1 lemon
1 tablespoon chopped flat leaf parsley
4 x 200g skate wings
2 tablespoons olive oil
2 tablespoons unsalted butter, extra
200g green beans, trimmed
200g yellow (butter) beans
METHOD
Preheat oven to 180°C/160°C (fan forced).
Place eschalots and wine in a small saucepan and bring to the boil, reduce heat and simmer until the wine has evaporated. Set aside and allow to cool completely.
Place butter into a medium bowl, add cayenne pepper, salt, capers, lemon zest and juice and parsley; mix well to combine. Using glad bake, shape butter into a 4cm thick cylinder. Place in fridge for 2 hours or until set.
Heat oil in a large oven proof frying pan over high heat, add skate presentation side down and cook for 30 seconds. Place into oven for 4-5 minutes or until ¾ cooked.
Remove from oven and place back on heat, turn skate; add 1 tablespoon butter and cook until butter starts to foam. Remove from pan and place on paper towel to drain.
Meanwhile, place beans into a large pot of boiling water and cook for 4-5 minutes, drain and while hot place into a large bowl and toss with 1 tablespoon of the lemon and caper butter.
To serve, divide beans among for serving plates, place skate on top of beans and top with a slither of lemon and caper butter and a simple mixed leaf salad or rocket leaves on the side.
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