Yield: 6 servings
1-1/2 kg Skate
2 tablespoons Wine vinegar
1 tablespoon Capers
2 tablespoons Parsley; chopped
COURT BOUILLON
1 medium Carrot; sliced
1 medium Onion; sliced
12 Peppercorns; lightly crushed
1-1/4 litres Water
2 tablespoons White wine vinegar
Salt to taste
BEURRE NOISETTE
2 ounces Butter
Make court bouillon, by putting all the ingredients in a good sized saucepan, bringing to the boil and simmering 1/2 hour. Cool before using. Clean skate, put butter for beurre noisette (noir) in a small pan, chop parsley and measure out capers. Prepare and cook accompanying vegetables. When all the preparations are complete, put skate into cold court bouillon and bring to the boil. After one strong bubble, lower the heat and keep the liquid below simmering point. In 15 minutes the skate should be cooked. Drain the pieces and put them on a warm serving dish, while you make the beurre noisette (noir). Heat the butter in the saucepan, and cook it to a golden brown colour (ie hazelnut colour). Immediately pour the butter over the fish, swill out the pan with the wine vinegar, bubble it for a few seconds and pour that over the fish too. Scatter with capers and chopped parsley and serve immediately. Boiled potatoes, preferably new, go well with this dish. Turn them in parsley butter.