Skate with Capers and

 Brown Butter

Long a French favorite, skate is becoming increasingly popular with American cooks. 

4 pieces skate wing, unfilleted 

4 1/2 cups water, or more if needed

1/2 cup plus 1 1/2 tablespoons red-wine vinegar

1 teaspoon dried thyme

1 3/4 teaspoons salt

1/4 teaspoon peppercorns


2 bay leaves

1/4 pound unsalted butter

1/3 cup capers

1/4 cup chopped flat-leaf parsley

1/8 teaspoon fresh-ground black pepper


Put the skate in a large deep frying pan in one layer. Pour the water and the 1/2 cup vinegar over the fish. 


Add the thyme, 1 teaspoon of the salt, the peppercorns, bay leaves, and more water if needed to cover.

Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. 

Raise the heat and bring to a rolling boil. Remove from the heat and let sit until the fish is just done, about 5 minutes. 

Carefully remove the fish and drain on paper towels.

Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat.

Cook until the butter turns a medium brown, about 5 minutes

Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt, and the ground pepper.

Serve the fish topped with the sauce.

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