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1 Preheat the oven to 550 degrees.
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Put the fumet in a medium saucepan over high heat.
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Bring to a boil, lower the heat, and simmer until reduced to 1/4 cup, about 3 minutes.
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2 Put 8 tablespoons of butter in a medium saucepan over high heat.
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Cook, gently shaking the pan, until the butter turns dark brown, but not black, about 2 minutes.
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Pour the vinegar into the center of the pan and whisk it in.
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Remove the pan from the heat and continue whisking for about 20 seconds.
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3 Bring the fish fumet to a boil and, whisking constantly, begin very slowly dripping in the brown butter.
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After about 15 seconds, pull the pan off the heat but keep it near the hot burner.
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Continue slowly adding the butter until the sauce is emulsified and all the brown butter is incorporated.
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Add the remaining 2 tablespoons of butter and whisk slowly until it is absorbed into the sauce.
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Stir in the capers and season with pepper.
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Cover and keep warm, near but off of the heat.
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4 In a pot, bring the court bouillon to a boil.
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Season the skate on both sides with salt and pepper and place it in the roasting pan (the pieces may overlap slightly).
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Pour the court bouillon over the skate, place in the oven, and cook until a knife can be easily inserted between the creases in the fish, about 3 minutes.
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5 Use a long, wide spatula to transfer the skate to 4 dinner plates.
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Spoon the sauce over and around the skate, to completely cover the plate; make sure the capers are evenly distributed over the fish.
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Sprinkle the chives over the skate and sauce and serve immediately.
