Skate with Capers and Brown Butter

Name: Skate with Capers and Brown Butter
Yield: 4
Ingredients: 4 piece skate wing; 4 1/2 c. water; 1/2 c. plus 1 1/2 tablespoons red-wine vinegar; 1 tsp. dried thyme; 1 3/4 tsp. salt; 1/4 tsp. peppercorns; 2 bay leaves; 1/4 lb. unsalted butter; c. capers; 1/4 c. Chopped flat-leaf parsley; tsp. fresh-ground black pepper

Published: Sep 3, 2008

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Try to find skate wing on the bone. It's a little more work to eat, but all the more rewarding for the wonderful flavor.

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Ingredients

4 piece skate wing
4 1/2 cups water
1/2 cup plus 1 1/2 tablespoons red-wine vinegar
1 tsp. dried thyme
1 3/4 tsp. salt
1/4 tsp. peppercorns
2 bay leaves
1/4 lb. unsalted butter
cup capers
1/4 cup Chopped flat-leaf parsley
tsp. fresh-ground black pepper

Directions

1. Step 1Put the skate in a large deep frying pan in one layer. Pour the water and the 1/2 cup vinegar over the fish. Add the thyme, 1 teaspoon of the salt, the peppercorns, bay leaves and more water if needed to cover. Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. Raise the heat and bring to a rolling boil. Remove from the heat and let sit until the fish is just done, about 5 minutes. Carefully remove the fish and drain on paper towels.
2. Step 2Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat. Cook until the butter turns a medium brown, about 5 minutes. Remove from the heat and carefully stir in the remaining 1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt and the ground pepper. Serve the fish topped with the sauce.
3. Step 3Wine Recommendation: Capers suggest a medium-bodied, flavorful white wine, such as a Gavi from Italy or a pinot blanc from Alsace in France.