Instructions: Crush the peppercorns mix with the breadcrumbs and season with salt.

Fold in the butter to make a paste.

Place the paste between 2 sheets of greaseproof paper and roll out to a 3mm thickness.

Put into the reffigerator to set.

Heat the oil in a fying pan and fry the skate wings until golden on both sides.

Remove from the pan and piece in the oven preheated to 230 degrees C/450 degrees F/gas mark 8 for 23 minutes.

The flesh should remain firm.

Take the peppercorn crust out of the refrigerator and cut to the shape of each skate wing and cover them.

Place the fish under the grill and cook for about 2 minutes.

Heat the barigoule sauce.

Surround each skate wing placed in the centre of the plate with sauce.

Serves 4

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