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Impress your guests with this fish dish by Justine Schofield.
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.
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.
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