Ingredients
- 185 g (6 oz) unsalted butter, chopped
- 1 kg (2 lb) small skate wings
- 2 1/2 cups (600 ml/20 fl oz) fish stock
- 1/3 cup (80 ml/2 3/4 fl oz) vinegar
- 2 tablespoons vinegar, extra
- 1 tablespoon chopped fresh parsley
- 2 tablespoons drained bottled capers
Method
1. To clarify the butter, melt it in a pan over low heat, without stirring. Remove from the heat and cool slightly. Skim the foamy mixture from the surface. Pour off the clear yellow liquid and reserve. Discard the milky sediment left behind in the pan.
2. Pat the skate with paper towels. Cut fillets from either side of the cartilage with a sharp knife, cutting close to the cartilage. Place on a board skin-side-down, slide the knife between the skin and flesh and, using a sawing motion, cut along the length of the wing. Cut into equal-sized pieces.
3. Place the stock and vinegar in a large pan and bring to the boil. Add the skate and poach for 8 minutes. Drain well and pat dry with paper towels. Melt a little butter in a frying pan and cook the skate for 1-2 minutes each side, or until tender. Place on a serving dish and keep warm.
4. Heat the clarified butter in a pan until brown and foaming, but not black. Sprinkle the extra vinegar over the skate, then pour the butter over. Sprinkle with the parsley and capers. Serve hot.
