Yes, it’s another fishy recipe for this week’s French Fridays with Dorie (skate with capers, cornichons, and brown butter sauce, p 291). I’ll admit I didn’t think far enough ahead be able to get skate (most likely this would have required a special trip to the market or ordering it in at my local fishmonger). So I sent Neil off to the fishmonger with instructions to get “a white fish that won’t fall apart when you pan fry it (i.e. not tilapia). He came back with Mahi-Mahi which is the perfect firm fish for this dish. Also (my requirements) – it doesn’t taste too fishy (I’m a learner fish-eater who doesn’t like strong flavoured fish). It did have the skin on and Neil had a bit of a job removing it from the already filleted fish but it turned out ok in the end.
The sauce is very buttery and I loved this with the fish. The cornichons were just a touch “too much” for me – would have been very fine with just the capers in the buttery mustard sauce (which, by the way was a revelation – made a simple piece of fish really shine!). We served this on a platter with new potatoes and green beans for a fine French meal. I’m intrigued to see how everyone else got on with the skate (and if they were able to get a hold of it!).
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