Pan-roasted East Coast Skate, Anchovy And Broccoli Pickle

Directions

1. 1
   First, make the pickle. Blanch the broccoli and kale in a large saucepan of boiling salted water for 2–3 minutes or until just tender. Drain, refresh in iced water, then drain again thoroughly. Roughly chop the broccoli and shred the kale, then place both in a bowl. Add all the remaining pickle ingredients, mixing well, then season to taste with salt and pepper. Cover and leave to marinate at room temperature for 20 minutes (see Cook’s Note).
2. 2
   Meanwhile, for the skate, season the skate wings on both sides with salt and pepper. Heat a large, non-stick frying pan over a medium heat until it is warm but not smoking hot (you will need a frying pan that is large enough to cook both skate wings at the same time). Add the butter and when it has melted and starts to foam, add the fish, presentation-side down first, and pan-fry for 5–6 minutes. Turn the fish over and cook for a further 5–6 minutes or until golden brown and the flesh is flaky and soft. Remember, as this fish still has the bone in, make sure it’s cooked through, but don’t overcook it.
3. 3
   Remove the pan from the heat and leave the skate to rest in the pan for 2 minutes. Transfer the skate to serving plates and serve with the anchovy and purple sprouting broccoli pickle spooned over. Serve immediately with boiled new potatoes or baked fennel.
4. 4
   Cook’s Note
5. 5
   The pickle is best eaten freshly made, as it does not keep well.