Skate baked in the bag with artichokes, purple potatoes, capers & crème fraîche
Potatoes and artichokes are always such a winning combination with fish, so I've put them in this dish, using fantastic purple potatoes which I've seen in the supermarket – if you can't find them, ask your local store to get some in. They're a great colour and, served in this way, might help in getting your kids to eat fish if they're not keen. They're not floury and they're not waxy, just somewhere in the middle, so they're great for baking and boiling. Buy the skate as fresh as you can – it doesn't matter if the pieces are large or small, as you'll want to cut them up anyway. Steaming skate makes it really soft, so it will just fall off the bone when done. This dish is just as good when eaten cold as a salad.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg purple potatoes, scrubbed
- 5 medium to large globe artichokes
- 1 lemon
- 4 heaped tablespoons butter, melted
- 1 handful fresh thyme, leaves picked
- 1 large handful fresh parsley, chopped
- 4 heaped tablespoons capers in oil or brine, drained
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- 4 x 225 g skate pieces, from
- , ask your fishmonger, trimmed and halved
- 4 small wineglasses white wine
- 4 small sprigs fresh rosemary
- 4 tablespoons crème fraîche