Skate with black butter

• 1½–2 lb (700–900 g) skate wings
• 1 small onion

Skate is a fish best skinned after cooking. Cut skate wings in 4 portions. Place in a pan large enough for the skate to lie in one layer. Peel and thinly slice the onion. Add to the pan along with the bay leaf. Pour over boiling water (from the kettle) to cover. Add salt and 1 tablespoon of the vine