Skate with Black Butter and Rocket Mash

Serves: 6

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Total Time: 80

Prep Time: 40

Cook Time: 40

• 1.8 kilogram(s) (4lb) floury potatoes, such as Maris Piper, peeled and cut into chunks
• 3  garlic cloves, peeled
• 125 gram(s) plain flour to dust
• 6  x 175g skate wings
• 300 gram(s) butter
• 200 ml carton crème fraîche
• 2  x 100g bags rocket
• 30  caper berries
• 6 tablespoon(s) white wine vinegar
• 1  lemon, cut into wedges

Method

1. Put the potatoes and garlic in a large pan of cold salted water, cover and bring to the boil. Cook for 15min or until tender. Drain, return the potatoes and garlic to the pan, then add crème fraîche and mash until smooth. Season well. Chop 100g of the rocket and stir into the mash. Put lid on to keep warm.
2. Meanwhile, cook the skate. Preheat oven to 140°C (120°C fan) mark 1. Put the flour on a plate and season well, then dip each skate wing into it, covering both sides evenly with flour.
3. Melt 125g (4oz) butter in a large frying pan and fry the skate over a medium heat, in batches of two, for 5min on each side, making sure the butter doesn't burn. Put the skate wings on a baking sheet and keep them warm in the oven - but don't throw away the butter in the frying pan.
4. Add the remaining butter to the frying pan and melt over a gentle heat. Add the caper berries and wine vinegar and stir well until heated through. Season well and serve poured over the skate with a wedge of lemon, some rocket mash and the remaining rocket.

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