- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Keep an eye on the butter. It should be nut brown, with no black flecks.
For the Court Bouillon:
- 1/3 cup dry white wine
- ½ lemon, sliced
- ½ onion, thickly sliced
- 5 black peppercorns, crushed
- 1 garlic clove, crushed
- 2 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp salt
For the Skate:
- 4 skinless skate wings
- 12 tbsp butter, cut into pieces
- 4 tsp fresh lemon juice
- 3 tbsp finely chopped parsley
- 2 tbsp nonpareil capers in brine, rinsed
1. To make the court bouillon, bring 1 quart (1 liter) water and all of the ingredients to a boil in a very large frying pan over medium heat. Reduce the heat to low and simmer for 10 minutes. Let cool until tepid.
2. Add the skate to the frying pan. Return to a bare simmer over medium heat. Cover and poach for 7–10 minutes, until the flesh can easily be lifted from the bone. Using a slotted spatula, transfer each wing to a dinner plate.
3. Meanwhile, melt the butter in a large saucepan over medium-high heat, swirling the pan so the butter melts evenly. Cook until the milk solids turn a dark hazelnut brown, using a spoon to skim the surface if necessary to check the color. Remove from the heat and add the lemon juice.
4. Scatter the parsley and capers over the skate wings. Pour the brown butter over the skate. Serve at once.
Good with boiled new potatoes and lemon wedges.
Leftovers: The poaching liquid can be used in any recipe that calls for fish stock, from soup to risotto to paella. Cool, cover, refrigerate, and use within 2 days.
© 2008 Dorling Kindersley