1 1/2 lb (700 g) wing of skate
1 onion, sliced
4 tbsps white wine vinegar
few sprigs fresh parsley
2 oz (50 g) unsalted butter
1 tbsp capers
1 onion, sliced
4 tbsps white wine vinegar
few sprigs fresh parsley
2 oz (50 g) unsalted butter
1 tbsp capers
To garnish:
fresh chopped parsley
method
1. Put the skate into a large frying pan and cover with cold water. Add the onion, half the vinegar and the parsley.
2. Bring to the boil, reduce the heat and simmer gently for 15 minutes.
3. Take out of the pan, remove the skin, take fish off the bone and cut into 4 pieces.
4. Place in a warmed serving dish. Melt the butter in a pan and heat until it just turns rich golden brown.
5. Add the remaining vinegar and capers and boil for 1 minute. Pour over the fish and sprinkle with parsley.
2. Bring to the boil, reduce the heat and simmer gently for 15 minutes.
3. Take out of the pan, remove the skin, take fish off the bone and cut into 4 pieces.
4. Place in a warmed serving dish. Melt the butter in a pan and heat until it just turns rich golden brown.
5. Add the remaining vinegar and capers and boil for 1 minute. Pour over the fish and sprinkle with parsley.
serving amount
serves 4
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