Dry the skate fish fillet, season with salt and pepper.
Put into the hot pan with olive oil. Cook for 5 minutes, add 50 g of butter. Cook for more 5 minutes.
For the garnish, take lettuce; add salt, pepper and rosemary. Add 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Marinate for 30 minutes. Then, fry for 30 seconds.
Cut beetroot and place it into hot pan with olive oil. Add 30 g of capers, 30 g of parmesan and chopped parsley. Cook until parmesan starts to melt.
To serve, put some beetroot mixture and lettuce on the plate. Place skate fillet on top. Cook this recipe with a photo!