de Raie aux Cāpres (Skate wing with Capers)
|This 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
- All our advice on entertaining is based on
I have included
the links here beacuse they have some excellent
recipes and a fine online shop for cooking enthusiasts.
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
Salt & pepper
- Peal the shallot
and cut it lengthways in 2 halves.
- 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).
- 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.
- 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).
- Pour the capers'
sauce on the wings and serve immediately.