Raie au Beurre Noisette et aux Câpres

It is traditional in rural France to serve fish on market day, when gleaming fresh fish is available at one of the travelling stalls. This dish from the classic repertoire of cuisine bourgeoise is cooked all over France. In the Midi, though, the capers that garnish the fish will be the superb tiny, nonpareil variety, fleshy and aromatic.