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    Skate with Capers and Black Butter

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    Skate with Capers and Black Butter

    Serves: 4

    Ingredients

    • 2 large or 4 small skate fins
    • For the poaching liquid
    • 100ml (3 1/2fl oz) white wine
    • 4 inch piece white of leek
    • 1 stick celery
    • Some parsley stalks
    • A few peppercorns
    • For the sauce
    • 2 tbsp capers
    • 170g (6oz) butter
    • 2-3 tbsp wine vinegar

    Method

    1. For the poaching liquid Put the poaching liquid ingredients into a shallow lidded pan, add about 570ml (1 pint) of cold water and bring to the boil.
    2. Simmer for 5 minutes.
    3. For the sauce If you are using two large fins cut each in half. Meanwhile, heat the butter in a heavy frying pan and cook until it begins to brown. Keep swirling the pan around so the butter colours evenly, when the butter darkens and smells quite nutty, add the vinegar and well-rinsed capers.
    4. Cook for 1 minute.
    5. To serve Remove the skate from the cooking liquor and divide between 4 warmed plates, spoon over the butter and serve at once with plain boiled potatoes.

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    Serving tips

    Remove the skate from the cooking liquor and divide between 4 warmed plates, spoon over the butter and serve at once with plain boiled potatoes.

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