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Skate with black butter

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Preparation Time: 5 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 1854 times

Ingredients:

Metric Imperial

1 ltr(s) of court - bouillon (see recipe in my cookbook)

15 gm(s) capers

4 skate wings (approx 900g)

175 gm(s) salted butter

50 ml(s) red wine vinegar

The strong sharp flavour of the sauce complements the fish perfectly. Blackened butter and capers - an all year round favourite.

Posted by: Elisa H on 16 May 2008

Click here to view Elisa H's Cookery Book

Cooking Steps:

Cut skate into 4 portions or use 4 fish, depending on appetite. place in a wide and shallow pan.

Pour the court-bouillon over the fish, bring to the boil and then simmer gently for 15-20mins, depending on the size of the fish.

Drain the fish, set to one side on warm dish - Sprinkle with capers.

melt the butter in a frying pan. When it foams, begins to go really dark and smells nutty, pour in the vinegar. Let it boil down for a minute or so then pour over the fish - Serve at once.

A variation on this:
You can put the capers in the butter when the vinegar is added.
I tend not to, but you can also add finely chopped parsley during the last minute of cooking.