This classic recipe is one of the most delicious ways of serving a piece of really fresh skate wing.
Choose a pan wide enough for the skate to lie flat while cooking. Put the skate in, cover completely with cold water, add the onion, parsley, salt and wine vinegar. Bring to the boil gently, cover and barely simmer for 15–20 minutes. If the flesh lifts easily from the cartilage the skate is cooked. Turn off the heat and transfer the fish on to a large serving plate. Skin and lift the flesh on to hot plates, first from one side of the cartilage, then the other scraping off the white skin. Cover and keep hot.
Next make the black butter. Melt the butter in a hot pan, allow it to foam and just as it turns brown add the wine vinegar, allow to bubble up again and then pour sizzling over the fish. Sprinkle with chopped parsley and serve immediately.
© 2001 Darina Allen. All rights reserved.