Skate wing, à la grenobloise with seaweed

Gregory Marchand

Gregory Marchand

20th March 2017

Skate wing, à la grenobloise with seaweed

Here’s my recipe for skate wing, à la grenobloise with seaweed from the menu at Frenchie.


  • 4 portions of skate wing peeled and trimmed
  • Seasoned flour for dredging
  • Salt and pepper
  • 2 tbsp butter (about 40g)
  • 1 tbsp veg oil
  • Seaweed grenobloise:
  • 50g butter
  • 2 lemons (1 juice and the other for segments)
  • 2 tbsp capers
  • ½ cup of croutons
  • 1 cup of mixed seaweed (dulse, sweet tangle, sea green, nori)


Put the flour in a shallow tray and dredge the fish in flour shaking off the excess. Re-season the fish with salt and pepper.
Heat a sauté pan and melt 1 tbsp of butter over a medium to high heat. Once the butter is foaming add the fish and cook for two to three minutes. Add one tbsp of butter, turn the fish and cook for a further two to three minutes. Transfer the fish to a warm platter.
Discard the butter from the pan and add the remaining 50g of butter. Cook over a high heat until it gets foamy then add the capers and the croutons. Cook this for 30 seconds and then add the lemon juice and seaweed. Remove from the heat and add the lemon segment. Season with salt and pepper and spoon over the fish.

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