- 2 skate wings (600g), skinned
- court bouillon for poaching ( I used leeks and carrots, garlic, bay leaves and thyme simmered for about half an hour)
- handful of capers in brine, drained and soaked
- 1 tablespoon parsley, chopped
- 75g butter
- 1 tablespoon white wine vinegar
- Place the skate wings in large a large saucepan/skillet and cover with the court bouillon. Bring the bouillon to a gentle simmer.
- When the fish flakes easily (after roughly 8 minutes) remove the fish from the pan and place on a warmed serving plate.
- Melt the butter in saucepan over a medium heat. When it has turned golden brown, immediately pour it over the fish.
- Swill out the pan with the white wine vinegar and pour this over the fish too.
- Scatter the capers and chopped parsley over the skate wings and serve, perhaps with sauteéd anya potatoes and buttered steamed asparagus.
***
While I was researching skate recipes, I was a little annoyed that all I could find were variants of this. Now I understand why it is so popular. The flavour balance in this dish is perfect. Skate isn’t quite like other white fish. It has a different texture. It’s not exactly fatty but it needs something to ‘cut through’ the gelationousness (is that a real word?) of the fish. The vinegar and the salty capers were perfect for this. The brown butter gave depth to the dish. It really was delicious.
An additional bonus is that skate is relatively cheap. So if you see some on sale, givethis a try.
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