Skate wings with caper butter sauce and olive oil mash recipe
 2 skate wings50g/2oz plain flour, seasoned with salt and freshly ground black pepper25g/1oz butter1 tbsp olive oil 2 skate wings 50g/2oz plain flour, seasoned with salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 175g/6oz butter4 tbsp lemon juice3 tbsp caperberries, rinsed3 tbsp capers, rinsed2 tbsp roughly chopped flatleaf parsley 175g/6oz butter 4 tbsp lemon juice 3 tbsp caperberries, rinsed 3 tbsp capers, rinsed 2 tbsp roughly chopped flatleaf parsley 2 large potatoes, peeled and cut into chunks110ml/4fl oz olive oilsalt and freshly ground black pepper 2 large potatoes, peeled and cut into chunks 110ml/4fl oz olive oil salt and freshly ground black pepper Method For the skate wings, dredge the skate wings in the flour.Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through.Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour.Add the lemon juice, caperberries, capers and parsley and stir through.For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan.Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper.To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. For the skate wings, dredge the skate wings in the flour. For the skate wings, dredge the skate wings in the flour. Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through. Heat a large frying pan until hot and add the butter and oil. When the butter is foaming, add the skate carefully and fry for 3-4 minutes on each side, or until completely cooked through. Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Meanwhile, for the sauce, place the butter into a small saucepan over a medium heat and heat until melted and just turning nut brown in colour. Add the lemon juice, caperberries, capers and parsley and stir through. Add the lemon juice, caperberries, capers and parsley and stir through. For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan. For the olive oil mash, place the potatoes into a saucepan and cover with water. Bring to a simmer and cook for 10-15 minutes, or until tender, then drain and place back in the pan. Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth then add the olive oil, stirring well with a wooden spoon or a whisk. Season, to taste, with salt and freshly ground black pepper. To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter. To serve, place the skate onto the plate. Add two spoonfuls of mash, then spoon over the caper butter.