food & drink Skate Ingredients:
1 Skate Wing Seasoned flour 3 oz butter 1 tbsp capers
1 tbsp balsamic vinegar A small bunch of parsley, finely chopped Salt and pepper
Metod
Preheat the oven to gas mark 6 (200oC). Heat a large frying pan and melt 1oz of the butter. Flour the fish on both sides and then fry for 4-5 minutes on each side, until golden brown. Transfer the fish to an ovenproof dish and cook for 5-7 minutes.
Meanwhile, add the rest of the butter to the pan and cook until it starts to turn brown. Stir in the vinegar, capers, parsley and some salt and pepper. Pour the butter over the fish and serve.
With Black Buter Smoked by Johnathon Pullman of Hancocks Fishmongers
Tis recipe highlights how easy it is to cook with fish and achieve wonderful results. Simple is often best, so just let the flavour of the fish shine through .
Salmon Kedegr Ingredients:
1 small onion, peeled and finely chopped 397g/14oz cooked long-grain or basmati rice 100ml/3½fl oz fish stock
312g/11oz canned green/puy lentils 312g/11oz hot-smoked salmon, flaked A pinch of turmeric 2 tsp mild curry powder 4 boiled eggs to garnish Chopped flat-leaf parsley, to garnish Steamed asparagus, to serve
Metod
Place a large, non-stick frying pan over a medium heat. Add the onion and stir-fry for 3-4 minutes. Turn the heat to high and add the rice and stock and stir fry for 3-4 minutes. Add the lentils, smoked salmon, turmeric and curry powder and stir-fry for 3-4 minutes or until piping hot. Remove from the heat and garnish with the boiled eggs and chopped parsley before serving with the steamed asparagus.
Quick smoked salmon kedgeree
BELOW: A Skate Wing being prepared at Hancocks Fishmongers
from Slimming World
Another quick and simple recipe, this make a great mid-week meal or try as a weekend lunch for guests in the garden.
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May / June 2011
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