Skate baked in the bag with artichokes purple potatoes capers and crème fraîche
Ingredients
- 1kg purple potatoes, scrubbed
- 5 medium to large globe artichokes
- 1 lemon
- 4 heaped tablespoons butter, melted
- 1 handful of fresh thyme, leaves picked
- 1 large handful of fresh parsley, chopped
- 4 heaped tablespoons capers in oil or brine, drained
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 4 x 225g skate pieces, trimmed and halved
- 4 small wineglasses of white wine
- 4 small sprigs of fresh rosemary
- 4 tablespoons crème fraîche
Instructions
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