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Skate Knobs or Monkfish in a lemon sauce

 

Ingredients

 

Fresh skate knobs (3 per person for starter or 5 per person for main dish or 200 grams per person of fresh monkfish steaks).

1 Lemon.

I tablespoon of Soy sauce.

Large knob of butter.

Plain flour to dust.

300 Grams of Crème Fraiche.

Salt and pepper.

Garlic flakes if required.

 

Method

 

Remove cartilage from knobs or skin and/or membrane from Monkfish, put in a ceramic dish and squeeze the lemon over the fish, add 1 tablespoon of Soy and a dessertspoon of freshly ground Ginger and a good sprinkling of garlic flakes. Cover and leave to marinate for at least 2 hours.

 

When you are ready to cook put a tablespoonful of plain flour with salt and pepper on a plate. Remove the fish from the marinade and dry it on kitchen paper and dip in the flour top and bottom.

 

Heat the butter in a frying pan and when very hot place the fish in the butter turning after about 60 seconds and removing when slightly browned top and bottom.

 

Pour the marinade into the pan and work it around to deglaze the pan. Reduce the heat under the pan and place 3 dessert spoons of Crème Fraiche into the cooking pan and stir until you have a creamy sauce (you can add a splash of soy sauce to add extra colour) pour the sauce over the cooked fish and serve.


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