Skate with Aniseed Liqueur

Pan-fried skate wings finished in the oven, served with a rich aniseed liqueur, caper, and pine nut butter sauce.

Fish French Cuisine Seafood Main Course Skate

Estimated Nutrition

Calories

414.6

kcal / serving

1658.2 kcal total

Carbs

14.6g

per serving

58.2 g total

Fat

26.5g

per serving

105.8 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

Dairy

Butter

divided into two halves

GrainsCereals

Plain Flour

seasoned with salt and freshly ground black pepper

Liquids

Aniseed Liqueur

such as Pernod or Ricard

100

Fish Stock

NutsSeeds

tbsp

Pine Nut

Seafood

piece

Skate Wing

small

Vegetables

piece

Shallot

finely chopped

Caper

Method

Preheat the oven to 180°C.

Whisk in the remaining butter and add the pine nuts.

Add liqueur and stock, then boil for five minutes.

Add the capers and tomato purée and fry for two minutes.

Cook the shallots in the same pan over medium heat until softened.

Cook the fish in the oven for three minutes until done and set aside on a warm plate.

Serve the skate wings topped with the sauce and fresh parsley.

Melt 37.5g of butter in a large ovenproof frying pan and fry skate wings for three minutes per side.

Dredge the fish in the seasoned flour.