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Fish and Seafood

Pan-fried skate cheeks with lovage and lemon dressing

This recipe comes to us from Oliver Rowe from the KONSTAM restaurant in London.

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Pan-fried skate cheeks with lovage and lemon dressing

Serves 4

5-6 plump skate cheeks per person

2tbsp finely chopped lovage leaves

1 tsp grated lemon zest

2 large cloves garlic, finely chopped

1 tbsp white wine or cider vinegar

1 tsp honey

¼ tsp dijon mustard

Salt and pepper

Extra virgin, cold pressed, rapeseed or olive oil

2 handfuls seasonal leaves or rocket

Firstly pick through the skate cheeks, trimming any membranes, but keeping them as whole as possible

Make 2 dressings, one with the lovage, the lemon, the chopped garlic, enough oil to slacken but not so that it’s swimming, and season with salt and a pinch of pepper. The other dressing make with the vinegar, the mustard, the honey salt and pepper, and enough oil that the vinegar doesn’t catch the back of the throat.

Heat a frying pan with oil and fry the skate cheeks, turning after a minute or so to colour on both sides. If they are still translucent in the middle, remove from the heat and leave to rest in the frying pan until just cooked through.

Toss the salad with a few tablespoons of the vinaigrette, scatter onto 4 plates, place the skate cheeks on top and spoon over the lovage dressing.

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