Title: Fillet of Skate with Red Peppers, Potatoes, Capers and Ba
Categories: Fish Loo
Yield: 1 Servings

2		Red peppers
1		Lemon; juice of
1	tb	Flour
6	tb	Olive oil
2	ts	Capers; small or minced
350	g	New potatoes; cooked and
		Sliced (8-12 oz)
25	g	Unsalted butter (1 oz)
4		Skate fillets; 175 grams (6
		Oz) each
6	sl	Bayonne ham; in thin strips
		Mixed salad leaves
		;salt and freshly ground
		White pepper

Core and halve the peppers lengthwise, remove the seeds and cut into 1 cm (1/2 in) slices lengthwise.

Mix the lemon juice with 4 T olive oil and season with salt and pepper.

Fry the peppers in a little olive oil, colouring and softening slightly, then mix with the potatoes and capers.

Dust the skate with flour, brush with butter and season with salt and pepper. Preheat a frying pan and brush with olive oil. Set the wings in the pan, presentation side down, and fry quickly for 2 min, then turn and cook for 1 min more. Meanwhile, heat another pan and fry the ham in virtually no fat, cooking and tossing until crisp. Divide the potatoes and peppers between the plates. Toss the salad leaves in a little dressing and arrange on top. Sit the skate on the leaves and spoon the crisp ham over the top.

Filleting skate is quite unusual: skate wings are normally cooked on the bone but it really suits this dish. It's a simple recipe with not too many flavours, just enough to help each other. Bayonne is a cured ham usually made in Orthez near Bearn in south-west France. It has a similar texture to Parma ham but the flavours are different. Bayonne is usually lightly smoked to lift the taste. If you can't find any, substitute Parma ham. Cut the thin slices into 1 cm (1/2 in) strips ready to fry until crisp.

http://www.mitchell.demon.nl/ From: mloo@juno.com (Michael Loo)

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