Firm parcels of fabulous skate meat
- Hand prepared by our expert fishmongers with no wastage
- From Scottish waters where there are plenty of fish stock
- Simple to fry just like a scallop
Price per kg:
|Origin:||North East Atlantic Waters|
Delicious succulent texture and as easy to cook as a scallop with a fresh shellfish flavour. Serve them as an interesting starter perhaps with a pea puree.
Cook and serve as you would a scallop, noting that Skate Cheeks have cartilage running through the middle.
Skate cheeks are incredibly versatile, but we suggest simply frying them to really appreciate this cut of fish.
Defrost in fridge overnight. Remove from packaging and rinse with water, pat dry with kitchen paper.
Coat the skate cheeks in seasoned flour.
Heat a frying pan until hot, add 15g butter to the pan. When foaming add the skate cheeks carefully and fry for 2-3 mins or until completely cooked.
Ensure piping hot throughout before serving.