Instructions: Rinse the skate wings pat dry and season with salt and pepper.

Lightly dust with flour shaking off any excess.

Get the pan really hot add the oil they add four knobs of butter and the skate together and turn down the heat to medium high.

Cook for about 2 minutes on each side until the skate is nicely coloured. (If all the wings dont fit in your pan together you will need to repeat this process using 1 tablespoon of oil and 1 knob of butter as you cook each wing and giving the pan a quick wipe in between with some kitchen paper.)

Place all the skate on a roasting tray and then finish off in the oven at 230C/450F/gas 8 for about 4 to minutes or until the flesh just pulls away from the bone.

Slice the prosciutto and radicchio finely.

Using the pan again fry the prosciutto until golden then add the garlic radicchio and capers; reduce the heat and add the last knob of butter.

The prosciutto should slightly crispen and the radicchio wilt wilt.

Add the lemon juice and immediately tip over the skate wings.

Lovely!

Make sure the skate is really fresh and cook it the day you buy it. Choose skate wings weighing about 340g as theres quite a lot of bone in the middle; ask your fishmonger to take off the middle knuckles and trim the wings.

Serves 4

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