Skate meuniere with potato puree

Method

1. For the potato puree: peel and wash the potatoes and cut into evenly sized pieces. Cover with cold water, add a pinch of salt and bring to the boil. Simmer for 20 minutes or until the potatoes are tender. Strain and return to the warm empty pan and set over a gentle heat to dry off any moisture.

2. Remove from the heat and carefully pass all the potatoes through a sieve back into the pan and add the butter. Over a gentle heat stir the butter into the potato until smooth. Add the warm milk and season with salt, pepper and nutmeg and beat well to make nice and creamy.

3. For the skate: meanwhile, sprinkle the flour onto a tray and season with salt and pepper. Lay the skate wings in the flour and coat on both sides. Shake off any excess flour by patting the wings between your hands and place on a clean tray.

4. Preheat the oven to 140C/gas 1. Place two large non-stick frying pans over a medium heat and divide the oil between the two. When the oil starts to smoke add two wings to each pan. Cook the wings for approximately 3 minutes on each side until golden and cooked through. With a fish slice remove the wings from the pan and place on a baking tray, cover and place in the oven to keep warm.

5. Pour all of the cooking juices into one pan, set over a medium heat, and add the butter. Once the butter has melted and begun to turn nut brown in colour pour in the chicken stock, bring to the boil and cook to reduce the sauce until it becomes syrupy. Turn down the heat and stir in the lemon juice, capers and parsley.

6. Remove the skate wings from the oven and place them on to 4 large dinner plates. Spoon the sauce over the fish and serve immediately accompanied by the potato puree and French beans.