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Add a photoServings: 4
Ingredients
- 20 gm green peppercorns
- 12 slc white bread made into crumbs
- Â Â Salt
- Â Â knob of butter
- 1 x little oil for frying
- 4 x skate wings skinned and filleted
- 200 ml barigoule sauce (qv)
Directions
- Crush the peppercorns mix with the breadcrumbs and season with salt.
- Mix in the butter to make a paste.
- Place the paste between 2 sheets of greaseproof paper and roll out to a 3mm thickness.
- Put into the reffigerator to set.
- Heat the oil in a fying pan and fry the skate wings till golden brown on both sides.
- Remove from the pan and piece in the oven preheated to 230 degrees C/450 degrees F/gas mark 8 for 23 min.
- The flesh should remain hard.
- Take the peppercorn crust out of the refrigerator and cut to the shape of each skate wing and cover them.
- Place the fish under the grill and cook for about 2 min.
- Heat the barigoule sauce.
- Surround each skate wing placed in the centre of the plate with sauce.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 4 servings | |
| Calories 13 | |
| Calories from Fat 1 | 8% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 63mg | 2% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.03g | 0% |
| Protein 0.55g | 1% |
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