Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 42

Skate is so easy to cook and looks more interesting than a slab of fish. Here it is lightly cooked with tiny vegetables for a healthy and light summer dish. In winter, I use whatever frozen baby vegetables I can find.

Serves 4

24 tiny new potatoes

170g/6oz miniature, trimmed baby leeks or baby carrots, topped and tailed

155g/5½oz trimmed asparagus spears or fine green beans, topped and tailed

170g/6oz mangetout or sugar snap peas or halved baby courgettes (zucchini)

4 tablespoons wheat-free flour mix*

Sea salt and freshly ground black pepper

4 medium-sized skate wings

2 tablespoons cold pressed extra virgin olive oil

115g/4oz organic butter or dairy-free margarine

16 whole fresh sage leaves

4 tablespoons chopped fresh flat-leaf parsley

Juice of 1 large lemon

1 unwaxed lemon, cut into quarters for decoration

Preheat the oven to 200°C/400°F/Gas mark 6.

Bring a pan of water to the boil, add the potatoes and cook until nearly soft before adding the other vegetables. Add the remaining vegetables in stages so that the leeks or carrots are nearly cooked through before adding the green beans or courgettes (zucchini). The asparagus and mangetout or sugar snaps should be the last to cook, as all the vegetables must remain crunchy. Drain the vegetables and keep to one side.

Season the flour with salt and pepper and spread over a plate. Coat the skate wings with the mixture and shake off the excess. Add the oil and half the butter or margarine to a frying pan (skillet), add the fish and fry for 2 minutes on each side. Transfer the skate wings to a baking tray and bake for 15 minutes until crisp.

Halfway through the oven cooking time, add the remaining butter or margarine to the fish pan and, when it is foaming, stir in the sage and vegetables. Sauté them for 7 minutes, stirring occasionally. Stir in the parsley, season to taste with salt and pepper and sprinkle with lemon juice.

Remove the skate from the baking tray and set each piece on a warm plate. Spoon the summer vegetables around the fish and serve with a lemon quarter.

Roast Skate with Baby Summer Vegetables