Skate with Capers recipe
information
Skate has a soft, pinkish tinge. The wings may look bony but infact the bones are soft and gelatinous, and the flesh is easily picked off them when the fish is cooked.
ingredients
The delicacy of the flavour is perfectly complemented by the sharp piquancy of capers.
2 skate wings, each weighing about 550 g (1 1/4 lb), halved
salt
50 g (2 oz) butter
45 ml (3 tbsp) drained capers
30 ml (2 tbsp) vinegar from the capers
salt
50 g (2 oz) butter
45 ml (3 tbsp) drained capers
30 ml (2 tbsp) vinegar from the capers
method
1. Put the skate in a roasting tin and cover with salted water. Bring to the boil, then simmer for
10 - 15 minutes, until tender.
2. Meanwhile, melt the butter in a small saucepan and cook until it turns golden brown. Add the capers and vinegar and cook until bubbling.
3. Drain the fish and place on serving plates. Pour over the sauce and serve at once, accompanied with boiled new potatoes and peas.
10 - 15 minutes, until tender.
2. Meanwhile, melt the butter in a small saucepan and cook until it turns golden brown. Add the capers and vinegar and cook until bubbling.
3. Drain the fish and place on serving plates. Pour over the sauce and serve at once, accompanied with boiled new potatoes and peas.
serving amount
serves 4
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more information
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