4 wings of skate
300 ml (1/2 pt) water
15 ml (1 tbsp) vinegar
1 small onion, peeled and sliced
bay leaf
salt and freshly ground pepper
15 g (1/2 oz) butter
15 g (1/2 oz) flour
30 g (3 tbsp) capers, chopped
15 g (2 tbsp) fresh parsley, chopped
300 ml (1/2 pt) water
15 ml (1 tbsp) vinegar
1 small onion, peeled and sliced
bay leaf
salt and freshly ground pepper
15 g (1/2 oz) butter
15 g (1/2 oz) flour
30 g (3 tbsp) capers, chopped
15 g (2 tbsp) fresh parsley, chopped
method
1. Put the skate wings in a baking dish and pour over the water, vinegar, sliced onion and bay Leaf. Season with salt and pepper.
2. Bake, covered at 180°C (350°F) Gas 4 for about 15 to 20 minutes.
3. In a saucepan make a roux with the butter and flour and make up to a sauce with 300 ml (1/2 pt) of the fish liquor, strained from the skate.
4. Add the chopped capers and parsley.
5. Pour the sauce over the fish and serve with saute potatoes and a crisp green vegetable.
6. Variation If skate is unavailable use halibut or turbot.
2. Bake, covered at 180°C (350°F) Gas 4 for about 15 to 20 minutes.
3. In a saucepan make a roux with the butter and flour and make up to a sauce with 300 ml (1/2 pt) of the fish liquor, strained from the skate.
4. Add the chopped capers and parsley.
5. Pour the sauce over the fish and serve with saute potatoes and a crisp green vegetable.
6. Variation If skate is unavailable use halibut or turbot.
serving amount
serves 4
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