Skate with Capers and
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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