Celebrity Square Meals: Pan-fried skate by ex-England and Arsenal footballer Lee Dixon
Serves 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I enjoyed cooking and eating out even when I was playing, and when I left football I became involved with a chain of Indian restaurants in the Midlands, called Shimla Pink. That didn't go well, so I invested in the Riverside Brasserie in Bray, Berkshire, which we set up with Heston Blumenthal, who, though he's not involved in the restaurant any more, is still a good friend. I've learnt a few dishes over the years. This is a really easy, quick dish.
I enjoyed cooking and eating out even when I was playing, and when I left football I became involved with a chain of Indian restaurants in the Midlands, called Shimla Pink. That didn't go well, so I invested in the Riverside Brasserie in Bray, Berkshire, which we set up with Heston Blumenthal, who, though he's not involved in the restaurant any more, is still a good friend. I've learnt a few dishes over the years. This is a really easy, quick dish.
4 skate wings (get your fishmonger to trim the edges but leave it on the bone)
2 large knobs of butter
20g capers
20g shallots
Half a bunch parsley
Juice of half a lemon
for the purée
One cauliflower
A large knob of butter
300ml (1/2pint) semi-skimmed milk
Salt and pepper
Cut the cauliflower into small pieces. In a thick-bottomed pan, place a large knob of butter and let it turn golden. Add the cauliflower, stir and turn the heat down to let it caramelise. Next add 300ml of semi-skimmed milk and simmer until soft. Purée in a blender and season. Chop the parsley, capers and shallots. When guests arrive, warm the purée. In a separate, large, non-stick pan, add a large knob of butter. Let it colour, then season the fish and place in the pan. Brown it nicely on both sides. Place the fish in a warm oven and wipe the pan out with kitchen paper. Return the pan to the heat, add some butter, and let it turn golden. Add the lemon juice, then the shallots, capers and some parsley. Put some purée in the centre of each plate, place the fish on top and spoon over the sauce. Add pepper and parsley.
Riverside Brasserie, Bray, 01628 7805 530
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments