Skate, Celeriac, Coriander Recipe

Prep skate

Pat the skate wings dry with paper towels. Sprinkle both sides evenly with 1 tsp sea salt and 1/2 tsp black pepper. Let rest at room temperature for 10–15 minutes while you prepare other components.

Dust and heat

Place the 1/2 cup flour on a plate and lightly dredge each skate piece, shaking off excess. Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbsp neutral oil and 2 tbsp unsalted butter. When the butter foam subsides and mixture is hot but not smoking, the pan is ready.

Cook skate

Lay skate wings flesh-side down in the pan (do not overcrowd). Cook 2–3 minutes without moving until a golden crust forms. Turn and cook 1½–2 minutes on the other side until opaque and just cooked through (skate is lean and cooks quickly). Total cook time ~4–5 minutes depending on thickness. Transfer to a warm plate and tent loosely with foil.

Finish with lemon-butter

Lower heat to medium, add 1 tbsp butter to the skillet and squeeze juice from the lemon (1 whole) into the pan, scraping up browned bits. Swirl to emulsify into a quick brown butter-lemon sauce. Spoon over the cooked skate before serving.

Cook celeriac

Place the 700 g cubed celeriac in a medium saucepan and add milk (1 cup) and cream (1/2 cup). The liquid should just cover the celeriac; if not, add a splash of water. Add 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce to low and cook until tender and easily pierced with a fork, about 18–25 minutes.

Blend purée

Drain the celeriac, reserving about 2–3 tbsp of the cooking liquid. Transfer the celeriac to a blender or use an immersion blender in a pot. Add 2 tbsp unsalted butter, 1/4 tsp white pepper and a pinch (about 1/8 tsp) freshly grated nutmeg. Puree until very smooth, adding reserved cooking liquid a tablespoon at a time if needed to reach a silky consistency. Adjust seasoning with more salt or pepper to taste. Keep warm.

Combine ingredients

In a small bowl or food processor, combine 1 cup packed coriander leaves and tender stems, 1/4 cup parsley, 1 tbsp rinsed capers, 1 finely chopped shallot, 1 grated garlic clove, juice of 1 lemon, 1 tsp white wine vinegar, and the optional anchovy if using. Pulse briefly if using a processor, then stir in 3 tbsp extra-virgin olive oil until emulsified but still slightly textured.

Season salsa

Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Adjust lemon and oil to balance acidity and texture. The salsa should be bright and herbaceous, not overly oily.

Warm plates. Spoon a generous smear (about 1/2 cup) of celeriac purée onto each plate, creating a bed for the skate.

Place a skate wing on top of the purée. Spoon 1–2 tbsp coriander salsa verde over and around the skate, letting some salsa run onto the purée for flavor contrast.

Drizzle a little of the reserved lemon-butter pan sauce over the fish and add 1 tbsp extra butter if you like a glossy finish; let it melt into the sauce. Garnish with microgreens or basil (about 1 tbsp per plate) and serve with lemon wedges.

Serve immediately. Leftover salsa keeps refrigerated up to 2 days; purée can be gently reheated with a splash of milk or cream.