Wed, 29 March 2017
Seared Skate Wing, Chargrilled Asparagus, Capers, Raisins & Hazelnuts
INGREDIENTS
4 skate wings – approx. 200g each
8 asparagus spears, peeled
100g capers
100g raisins soaked in apple juice
1 tablespoon chopped parsley
50g chopped hazelnuts
1 lemon
100g butter
METHOD
Heat a large frying pan, add vegetable oil, season fish with freshly ground sea salt & pepper. Place on pan and cook for 5 min each side. Cut lemon in half and squeeze over the juice.
Heat a small pan or pot, add butter and melt, add capers, raisins and hazelnuts.
Spoon over fish and add the chopped parsley.
Heat a griddle pan and toss the asparagus in a little vegetable oil and season with salt and pepper. Cook both sides on griddle pan until tender (approx. 5 min).
Watch it back here:
Tue, 17 September 2024
Chef: Neil Mulholland
View More.
Fri, 13 September 2024
Chef: Eoin Sheehan
View More.
