10 x 150 g skate wings
2 litres court-bouillon
100 g capers
150 g butter
50 ml vinegar
5 g chopped parsley
2 litres court-bouillon
100 g capers
150 g butter
50 ml vinegar
5 g chopped parsley
method
1. Place the prepared pieces of skate into the simmering court-bouillon and allow to cook for 10 minutes.
2. Remove from the cooking liquid and skin.
3. Dress in an earthenware dish and sprinkle with the capers.
4. Place the butter into a pre-heated pan and cook until light brown in colour. Remove to the side of the stove, add the vinegar and chopped parsley, pour over the skate and serve immediately.
2. Remove from the cooking liquid and skin.
3. Dress in an earthenware dish and sprinkle with the capers.
4. Place the butter into a pre-heated pan and cook until light brown in colour. Remove to the side of the stove, add the vinegar and chopped parsley, pour over the skate and serve immediately.
serving amount
serves 10
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