->Skate 01 <-

Yield: 6 servings

1 1/2 kg skate

2 tb wine vinegar

1 tb capers

2 tb parsley, chopped

1 md carrot, sliced

1 md onion, sliced

12 peppercorns, lightly crushed

1 1/4 l water

2 tb white wine vinegar

salt to taste

2 oz 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.