Skate in Brown Butter

• 2 lb / 900 g skate wings
• 4 oz / 110

Cut the skate into four or six pieces, and poach gently in water or a wine and herb flavoured court bouillon. When cooked, transfer to a hot serving plate. Pour the water out of the pan, and brown the butter in the pan with the parsley. Pour the hot butter over the fish, and scatter on the cap