Last September we had a lovely weekend away with my mum in Deal for her birthday. My best friend’s mum lent us her gorgeous house and recommended a trip to the Saturday market.
At the fishmongers we bought fresh crab and a skate wing for Lexie to try. As she’s a fan of lentils I made this Anchor & Hope dish – skate with puy lentils and salsa verde. She absolutely loved it. Because skate isn’t silly expensive and it’s quite easy to cook I now get it regularly from the market.
Skate with puy lentils and salsa verde
Prep time: 10 mins
Cooking time: 20-30 mins
- Skate wing
- Light olive oil (or sunflower oil)
- Knob of butter
- Flour for dusting fish
- Puy lentils
- Salt and pepper
- Lemon wedges
For the salsa verde (makes enough for 4 people – it’s powerful stuff!)
- 8 tbspns olive oil
- 1 tbspn lemon juice (or slightly less of red wine vinegar)
- 6 anchovy fillets – chopped
- 1 clove of garlic – minced
- A handful of chopped parsley
- A handful of chopped basil
- 1 tbspn capers
- Dijon mustard (optional)
The good thing about this recipe is the lentils and the skate take roughly the same time to cook (depending on the size of the fish). So put the lentils and skate on to cook at the same time. For the lentils put them in a saucepan with lots of water, bring to the boil and simmer for 20-25 mins until they are tender but still with some bite. Keep checking they have enough water. When done drain, put them back in the warm pan and drizzle some olive oil on them. Cover until needed.
For the skate, first dust with flour (kids love doing this bit), then heat the oil in a frying pan to quite a high heat and add the fish. The piece in these photos took about 20 mins to cook because it was fat. Fry it for about 5 mins then check the underside – when it’s getting lovely and golden turn it over and continue to cook. You can either fry one side then the other or turn the fish a few times. Watch the heat – it’s nice to let the fish sizzle a bit when you turn it then bring the heat down. Just before it’s done add a knob of butter to the pan.
For the salsa verde, depending on your cooking style, you can either make this while the fish and lentils are cooking, or before so you can concentrate on the fish. This is Lewis recipe so in his words: “Chop a good handful of flat parsley and the same of basil, add a tbsp of capers, 6 anchovy fillets, a single clove of garlic, a tbsp of lemon juice or slightly less of red-wine vinegar. Beat in enough olive oil (about 8 tbsp) to make a thick, slushy sauce. I also add a little dijon mustard. Parsley, garlic, oil and vinegar/lemon essential. Basil, anchovies and capers desirable but not essential.” There you go.
Once everything is ready put the fish and lentils on a nice plate, drizzle with salsa verde and serve with wedges of lemon. For Lexie I take the fish off the bone and add some green veg – in this case broccoli. For us we add lots of salt to everything!