a bunch of watercress
a bunch of flat-leaf parsley
a bunch of chervil
a bunch of tarragon
a bunch of chives
1 clove of garlic
25 g capers
3 anchovy fillets
250 g butter, softened
juice of 1/2 lemon
freshly ground black pepper
6 x 150 g portions of skate wing
a bunch of flat-leaf parsley
a bunch of chervil
a bunch of tarragon
a bunch of chives
1 clove of garlic
25 g capers
3 anchovy fillets
250 g butter, softened
juice of 1/2 lemon
freshly ground black pepper
6 x 150 g portions of skate wing
method
Heat the oven to 200°C/gas 6.
1. Trim the stems of the watercress and herbs then put the leaves into a small blender with the garlic, capers and anchovies and whiz until finely chopped. (You could do this by hand, but you would need a little patience.) Add the butter, lemon juice and pepper and blend until evenly mixed. Scoop out and place in a serving bowl.
2. Heat a large, lightly oiled roasting tray in the oven for 5 minutes.
3. Pat the skate wings dry with kitchen paper to remove excess moisture, then lay them on the heated roasting tray. Drizzle with a little olive oil and roast in the top of the oven for 15 minutes.
4. Serve immediately with scoops of the soft herb butter.
1. Trim the stems of the watercress and herbs then put the leaves into a small blender with the garlic, capers and anchovies and whiz until finely chopped. (You could do this by hand, but you would need a little patience.) Add the butter, lemon juice and pepper and blend until evenly mixed. Scoop out and place in a serving bowl.
2. Heat a large, lightly oiled roasting tray in the oven for 5 minutes.
3. Pat the skate wings dry with kitchen paper to remove excess moisture, then lay them on the heated roasting tray. Drizzle with a little olive oil and roast in the top of the oven for 15 minutes.
4. Serve immediately with scoops of the soft herb butter.
serving amount
serves 6
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