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  • 4 medium skate wings

  • Sea Salt & freshly ground black pepper

  • Olive Oil

  • 100 g Butter

  • 3 tablespoons small Capers

  • 500 g cooked beetroot diced

  • 100 g Parmesan Cheese

  • 4 tablespoons chopped fresh Parsley

  • Lemon Juice

  • 3 tablespoons classic vinaigrette

  • Grilled baby gem lettuce

  • 4 baby gem Lettuces

  • Olive Oil

  • Sea Salt & freshly ground black pepper

  • 2 sprigs Rosemary

  • Minted Jersey Royals

  • 700 g Jersey Royal Potatoes

  • 150 ml chicken or vegetable stock

  • 125 g unsalted butter chilled

  • of 1/2 a Lemon

  • Sea Salt & freshly ground black pepper

  • of finely shredded Mint leaves


  • 1.

    Season the skate wings well. Heat the oil in a pan until hot. Brown the skate on one side for 2-3 minutes, then add the butter. When it foams and turns golden, baste the fish and cook for 3-4 minutes. Set to one side

  • 2.

    In a separate frying pan add the capers and beetroot and cook for a further 2 minutes, occasionally spooning the butter over the fish. Remove the pan from the heat and add the Parmesan, parsley and a squeeze of lemon. Glaze the skate with the vinaigrette.

  • Grilled baby gem lettuce:

  • 1.

    Halve the gem lettuce lengthways then brush with olive oil. Heat a griddle until almost smoking. Season the lettuce then griddle with the rosemary for 1-2 minutes on both sides, until they have taken on some colour and wilted slightly.

  • Minted Jersey Royals:

  • 1.

    Put the potatoes in boiling water. Cook until tender.

  • 2.

    Pour the stock into a saucepan and heat until almost boiling. Cut the butter into small cubes. Gradually whisk the butter into the stock, adding it piece by piece, while whisking vigorously, until completely emulsified. Add lemon juice and seasoning to taste then stir through half of the mint.

  • 3.

    Tip the potatoes into the pan and shake to coat in the minty buttery emulsion. Sprinkle with a little more mint just before serving.


Copyright © Gordon Ramsay

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