Skate has a soft, pinkish tinge. The wings may look bony but in fact the bones are soft and gelatinous, and the flesh is easily picked off them when the fish is cooked. The delicacy of the flavour is perfectly complemented by the sharp piquancy of capers.
SERVES 4
This buttery, pleasantly acidic sauce is an ideal complement to the flavour of skate.
2 skate wings, each weighing about 550 g (1 1/4 lb) , halved
salt
50 g (2 oz) butter
45 ml (3 tbsp) drained capers
30 ml (2 tbsp) vinegar from the capers
1. Put the skate in a roasting tin and cover with salted water. Bring to the boil, then simmer for 10 - 15 minutes, until tender.
2. Meanwhile, melt the butter in a small saucepan and cook until it turns golden brown. Add the capers and vinegar and cook until bubbling.
3. Drain the fish and place on serving plates. Pour over the sauce and serve at once, accompanied with boiled new potatoes and peas.
