This is a lovely tasting fish that is often neglected. Once you try it, though, you'll serve it often.
4 wings of skate
1 slice onion
2 parsley stalks Pinch salt
6 black peppercorns
60 g (4 tbsps) butter
30 ml (2 tbsps) white wine vinegar
15 ml (1 tbsp) capers
15 ml (1 tbsp) chopped parsley (optional)
1. Place the skate in one layer in a large, deep pan. Completely cover with water and add the onion, parsley stalks, salt and peppercorns. Bring gently to the boil with pan uncovered. Allow to simmer 15-20 minutes, or until the skate is done.
2. Lift the fish out onto a serving dish and remove the skin and any large pieces of bone. Take care not to break up the fish.
3. Place the butter in a small pan and cook over high heat until it begins to brown. Add the capers and immediately remove the butter from the heat. Add the vinegar, which will cause the butter to bubble. Add parsley, if using, and pour immediately over the fish to serve.
When the skate is done, it will pull away from the bones in long strips.
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