Camden New Journal - Recipe for Pan-Fried Skate with Capers by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Fine and simple ways for healthy pan-fried fish

Clare Latimer says there’s nothing quite like picking up a piece of fresh fish on the way home for a great meal

WELL, in my mind one of the most exciting things to happen in Primrose Hill in the last few years is the opening of Fishworks restaurant and fishmongers.
It is great to have all the clothes shops and cafés but to be able to buy wonderful fresh fish on the way home from work is a real bonus to life.
It reminds me of living in Cornwall as I often read on blackboards there that there is a shortage of crab and lobster today due to storms at sea – and then you hear the seagulls crying over the roof tops!
Andy Kilburn (yes, our surnames are Tube stations in London as we spotted) is head chef of the restaurant and has been passionate about cooking since a boy, not long ago since he is only 25 now.
He was told at school that he was hopeless so he happily skipped lessons and worked with food at any spare time and it is obvious that he is really dedicated.
This evening (Thursday) they are having an Extravaganza evening where the table will be filled with all the shellfish that you can think of and you eat as much as you want for £50 per head with glasses of Prosecco thrown in. If you read this later in the week the next evening is May 11.
The other really exciting plan is to have Fruit De Mer platter boxes in the summer to take onto Primrose Hill with an optional bottle of chilled white wine and my gut feeling is that this will be a huge success.
In the meantime here are two recipes taken from the restaurant but slightly shortened due to space. We have the frying pans for these recipes in our shop if that helps.

Pan-Fried Skate with Capers
This is a very simple recipe served with new potatoes and a green salad – quick, healthy and no little bones to fight with.
They seem to cook without black pepper but I have added some to both recipes.
Serves 2

Ingredients
Olive oil for frying;
Two skate wings;
Little butter;
One tsp red wine
vinegar;
One tbsp capers;
Juice of one lemon;
Salt and freshly ground black pepper;
Few sprigs fresh parsley, chopped.

Method
Heat the oil in a large frying pan until hot. Add the skate wings and fry until golden for about one to two minutes then turn over and repeat.
Reduce the heat and cover with a lid and cook for a further few minutes until flesh comes away from the bone.
Place the wings on a warmed serving dish. Add a knob of butter to the pan and stir in the wine vinegar and cook until the butter starts to brown.
Add the capers, lemon juice, seasoning and then finally the chopped parsley checking for seasoning as you go. Pour the butter sauce over the skate and serve.

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