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Skate with Black Butter and Capers
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This classic dish has a misleading name - the butter should turn a toasty caramel brown rather than black. Large, flat skate is ideal for frying: as it cooks, the pink-tinged flesh turns white with a firm, meaty texture. Once cooked, the flesh flakes away easily from the cartilaginous bones with the help of a fork. Serve with Waitrose Colcannon and steamed green beans.
When frying fish, always place in a hot pan to seal in the juices, then reduce the heat once it is turned.
Adding a little oil to the butter prevents it from burning and spoiling the delicate flavour of the fish.
If your frying pan is too small to cook both fish at the same time, cook them one at a time and keep warm.
This recipe was first published in January 2003.