PAN-SEARED SKATE WING WITH CONFIT LEEK & LEMON CAPER GHEE
Delicate, buttery skate wing seared until golden, finished with nutty brown shrimp, sharp capers and bright lemon all brought together with our buttery ghee.
GOOD PHATS: GHEE
SERVES: 2
PREP TIME: 10 MINS
COOK TIME: 15–18 MINS
SERVES: 2
PREP TIME: 10 MINS
COOK TIME: 15–18 MINS
INGREDIENTS
FOR THE CONFIT LEEK
1 leek, thinly sliced and well washed
1–2 tbsp Organic British Grass-Fed Ghee
Sea salt & cracked black pepper
FOR THE SKATE & LEMON CAPER GHEE SAUCE
2 skate wings
2–3 tbsp Organic British Grass-Fed Ghee (plus extra if needed)
2 tbsp capers
Small palmful flat-leaf parsley, chopped
2–3 tbsp brown shrimp
Zest of 1 lemon
Lemon juice, to taste
Sea salt & cracked black pepper
METHOD
1) Confit the Leek
Heat 1–2 tbsp GOOD PHATS Ghee in a small pan over low heat.
Add the sliced leek with a pinch of salt and gently sweat for 8–10 minutes, stirring occasionally, until completely softened and silky. The leek should be tender and lightly confited, not coloured.
Season with cracked black pepper and set aside.
2)Sear the Skate Wing
Pat the skate wings dry and season both sides with sea salt and cracked black pepper.
Heat a non-stick pan over medium-high heat. Once hot, add a small spoon of ghee if needed.
Sear the skate wings for approximately 3–4 minutes on the first side until golden, then turn and cook for a further 2–3 minutes. The flesh should feel just firm and lift easily from the bone when cooked.
Reduce the heat slightly, add 2–3 tbsp GOOD PHATS Ghee to the pan and baste the skate wings for 1–2 minutes, spooning the hot ghee over the fish continuously.
Remove the skate to rest briefly on a warm plate.
3) Build the Lemon Caper Ghee
With the pan still warm, add the capers and let them sizzle gently in the ghee.
Stir through the chopped parsley and brown shrimp, allowing them to warm through for 30–60 seconds.
Add the lemon zest and a squeeze of lemon juice to taste. Adjust seasoning if needed.
4) Plate & Serve
Spoon the confit leek onto the base of each plate.
Place a skate wing on top.
Finish with a generous spoonful of the lemon caper brown shrimp ghee over the fish.
Serve immediately.
CHEF’S TIP
Skate cooks quickly and can turn dry if overdone. Keep the heat controlled and rely on feel once the flesh turns opaque and gently pulls from the bone, it’s ready. A final squeeze of fresh lemon just before serving lifts everything beautifully.
