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Recipe for :

Aile de Raie aux Cāpres (Skate wing with Capers)
The French Food and Cook WebsiteThis recipe has come from The French Food and Cook website. Who are they? This is how they describe their website:

This site is purely French !
- People who wrote this site are French
- Recipes presented are typically French, though simple and feasable
- All products sold in the Boutique are made in France
- All our advice on entertaining is based on French customs

I have included the links here beacuse they have some excellent recipes and a fine online shop for cooking enthusiasts.


4 small skate wings [900 gr - 2 lb]
120 gr [4 oz] butter (unsalted)
1 small jar of capers in vinegar (total weight 100-120 gr / 31/2-4 oz)
3 + 1 Tspoons of olive oil
Bouquet garni
1 shallot
Salt & pepper

  1. Peal the shallot and cut it lengthways in 2 halves.
  2. Put the skate wings in a large sauce pan and cover them with cold water; add the bouquet garni, the shallot, salt, 1 spoon of the capers vinegar, and 1 spoon of olive oil into the water.
    Bring the water to the boil and simmer for 15 minutes; the water must never boil (it would damage the fish).
  3. In the meantime, prepare the sauce: put the 3 spoons of olive oil into the pan, add the butter and melt it on a gentle flame; it will froth for one or two minutes, then add the capers and 3 Tspoons of their vinegar in the pan; add salt & generous pepper, mix, turn the flame off and cover while you prepare the skate.
  4. When the skate is ready, carefully drain each piece in a skimmer and put it in a large plate; if the skate has a thick top skin, take it off with a knife (it is very easy, just slightly scratch from top to bottom with the blade).
  5. Pour the capers' sauce on the wings and serve immediately.

Serves 4