Skate with Butter and Caper Sauce

Name: Skate with Butter and Caper Sauce
Ingredients: 1 bay leaf; 1 small onion, sliced; 6 black peppercorns; 2 pieces skate wing, 8 to 12 ounces (225 to 350 g) each; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 8 tablespoons (1 stick; 125 g) unsalted butter; 2 tablespoons capers, preferably salt-packed, rinsed; 2 tablespoons capers, preferably salt-packed, rinsed; 3 tablespoons white wine vinegar; 2 tablespoons chopped flat-leaf parsley

Preparation info

Serves
2

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Skate wings are usually poached in court bouillon and served with a pan sauce of butter and capers. If you can’t find skinned skate, the skin will come off easily once the fish is poached. I prefer salt-packed capers for this dish because they have more flavor, but rinse off all that salt before using them.

Ingredients

⅓ cup (75 ml) white wine vinegar
1 bay leaf
1

Fish course
Sauce
Pescatarian
Gluten-free

Method

Combine the vinegar, bay leaf, and onion in a large saucepan or a pan large enough to hold the skate, add 4 cups (1l) water, and bring to a boil. Skim off any foam, add the peppercorns, and simmer for 5 minutes.
Place the skate in the pan and poach gently for 10 to 15 minutes, or until it is just cooked. Remove the fish from the court bouillon and drain well. R