Skate Wing with Brown Butter and Capers
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 6 cups (1.5 litres) water
- 1 onion, cut into wedges
- 1 carrot, sliced into chunks
- 1 stalk celery, sliced into chunks
- 1 sprig thyme
- 1 bay leaf
- 1/4 cup (60 ml) white wine vinegar
- 1 tbsp coarse salt
- 2.5 lb (1.2 kg) skate wings, skinned on both sides, cut into 4 pieces and rinsed well
- 1/2 cup (115 g) butter
- 2 tbsp (30 ml) lemon juice
- 3 tbsp (35 g) capers
- 3 tbsp fresh parsley, coarsely chopped
Instructions
- In a pot, bring the water, vegetables, thyme, bay leaf, vinegar, and salt to a boil. Remove from the heat and let cool.
- Add the fish to the pot. Bring to a boil, reduce the heat and simmer for about 7 minutes or until the fish flakes easily. Skim thoroughly while cooking. Using a slotted spoon, carefully remove the fish from the pot.
Featured in the book Ma cuisine week-end Book (French Version)