Main content

Skate with Burnt Butter Sauce

Impress your guests with this fish dish by Justine Schofield.


  • 2 small - medium sized skate wings (approx 400g each)

  • 4 tbsp Baby capers

  • 100g butter

  • 2 tbsp red champagne vinegar

  • Salt & Pepper

  • 1 bay leaf

  • 4 peppercorns

  • 1 onion

  • ½ bunch parsley (finely chopped)


  • 1.

    In a cold pot of water add the skate, bay leaf, peppercorn and onion, and place on the heat, ensuring the skate is covered with the water. Bring to a simmer (ensuring not to boil) and poach the skate wings for 20-25 minutes (depending on thickness) until just cooked. Drain from the cooking liquid and scrap off the skin, the gelatinous part of the flesh and delicately remove the fish from the bones. Drizzle the pieces of skate with the vinegar and parsley. Season to taste.

  • 2.

    Melt the butter on a gentle heat in a small saucepan until nutty brown. Remove from the heat and add capers. Pour the hot butter immediately onto the skate and serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings