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Ingredients
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PESCE — Main
Sauce — Lemon, Capers & Thyme
To Serve
Method
PESCE — Main
- 1
Prep the skate
Pat the skate wings very dry with paper towels. Season both sides evenly with 1 1/2 tsp sea salt and 1/2 tsp black pepper. Lightly dust both sides with the 3 tbs flour, shaking off excess.
- 2
Pan-roast the skate
Heat a large heavy skillet over medium-high heat until hot. Add 3 tbs extra-virgin olive oil and 30 g unsalted butter. When the butter foams and the fat is shimmering (about 1 minute), add the skate wings skin-side down. Press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down without moving for 3–4 minutes until golden and crisp. Flip carefully and cook the flesh-side for 2–3 minutes more until just opaque and cooked through (internal texture should be firm but tender). Transfer skate to a warm plate and tent loosely with foil while you make the sauce.
Sauce — Lemon, Capers & Thyme
- 3
- 4
Deglaze
Pour in 60 ml dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to reduce by about half, 2–3 minutes.
- 5
Build the lemon-caper sauce
Add the juice of 1 large lemon and 1 tsp lemon zest to the skillet, then stir in 1.5 tbs rinsed capers and 2 tsp fresh thyme leaves. Simmer gently for 1 minute to marry flavors.
- 6
Finish the sauce
Remove the skillet from direct heat and whisk in the 30 g cold unsalted butter, a few cubes at a time, to create a glossy emulsion. Taste and adjust seasoning with a pinch of salt and pepper if needed. Stir in 1 tbs finely chopped parsley, if using.
- 7
Return skate to pan (optional)
If desired, return the skate to the pan for 30 seconds per side to rewarm and coat with sauce.