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Recipe: Pan-fried skate saute potatoes and Mediterranean vegetables

PUBLISHED: 11:06 26 July 2016

Pan-fried skate

Pan-fried skate

Archant

Head chef at The Cricketers in Goldhanger, Chris Goddard, shares his recipe for pan fried skate with saute potatoes and Mediterranean vegetables

Chris GoddardChris Goddard

Chris Goddard is head chef at The Cricketers in Goldhanger. ‘The pub shut in September and we did a month’s refurb and reopened it on October 1, 2015. It’s gone very well since then. We seem to be busier each week. We’re always looking to promote local food, we’ve always got a fish special and we use the local boats from Mersea who sell on the jetty here. Their fish is caught literally the day before it goes on sale. Another popular dish for us is pan-fried duck breast with black cherries and port.’ At the beginning of September the pub is looking forward to the Goldhanger Gala. ‘It’s on the first Sunday and we will have a hog roast and some live music to help to promote the village,’ adds Chris. Here Chris shares his recipe for one of his most popular fish dishes.

Pan-fried skate with saute potatoes and Mediterranean vegetables (serves 1)

Ingredients

1 skate wing (approx 280g)

Seasoned flour

A little vegetable oil

Chopped parsley to garnish

For the potatoes

200g of new potatoes (cooked, chilled and sliced)

30g of olive oil

Maldon sea salt

Black pepper

For the vegetables

2 ripe plum tomatoes (quartered)

1 courgette (trimmed and halved lengthways, and quartered)

1 red onion (peeled and quartered)

200g of mixed peppers (de-seeded and roughly chopped)

2 cloves garlic (crushed)

50g of virgin olive oil

Maldon sea salt

Black pepper

Dried oregano

Method

Heat the oven to 200C. In a deep oven tray place all the vegetables, oil and oregano and toss lightly and season to taste. Place in the middle of the oven for 30 minutes until lightly softened. After 20 minutes put two non-stick frying pans on a medium heat (one large enough for the skate wing). In one frying pan, when the oil is hot, add the sliced potatoes and season to taste. Turn potatoes only once or twice when cooking as they will break up, this should take approximately five minutes. Flour both sides of the skate and when the oil is hot in the second frying pan, place in the wing. Cook each side for approximately 3 minutes, each side should be lightly browned. Place the saute potatoes on kitchen paper to remove excess fat and serve with the vegetables and skate. Garnish with parsley and a lemon wedge.

Get the taste

The Cricketers, 33 Church Street, Goldhanger, Maldon CM9 8AR. 01621 788468. www.thecricketersofgoldhanger.co.uk



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