Skate with Asparagus and Rosemary Salmoriglio

Fresh fish is best served simply: I am not the first to say that and certainly won’t be the last. This skate dish is simple, quick and just divine. The lovely little Italian herb oil (Salmoriglio) is just whizzed up in the processor and the skate, sautéed in butter – the combination? Exquisite!!! Oh….and….it’s quite healthy!!!!

Serves 2

What you need…

10g rosemary sprigs (8 – 10 depending on size), leaves picked

Pinch of salt

2 garlic cloves, chopped

Squeeze fresh lemon juice

5 tablespoons olive oil

2 x 250g skate wings

100g plain flour

A large handful of asparagus, trimmed

What to do…

For the salmoriglio, tip the rosemary leaves into a small food processor and whizz until finely chopped. Add the salt, garlic and lemon juice and whizz until smooth. Still whizzing, slowly pour in 3 tablespoons of the oil. Whizz until all the ingredients are combined – that’s it: done!

Season the skate wings. Pour the flour onto a plate and coat the fish on both sides. Heat the remaining oil in a large frying pan (or two) over a moderate heat and sauté the skate for 5 minutes on each side or until cooked through and golden.

Meanwhile, bring a pan of salted water to the boil and simmer the asparagus for about 3 minutes, until just tender. Drain.

Serve your magnificent skate wings with asparagus on the side and drizzle over the salmoriglio. A forkful of the fish with a little of the herb oil together make for a joyful marriage! Enjoy!

Tip…

I didn’t realise when I bought the skate that this fish is seriously under threat due to over-fishing. Ray makes a perfect alternative and was in fact the recommended fish in the original recipe.

Inspired by…

My Waitrose magazine

How easy…

Wonderfully easy for such a fabulous dish.

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