Skate Wings with Beurre Noisette

1. 1

   Place 1 lemon (halved), the peppercorns, bay leaf and celery in the water in a large pan.

2. 2

   Add a little salt and place the skate wing inside.

3. 3

   Bring the water to the boil and immediately take off the heat (allowing for a little time to rest in the still hot stock, this is as much cooking as the fish needs).

4. 4

   Now add the butter to a separate skillet and heat gently.

5. 5

   While this is happening, juice the remaining lemon.

6. 6

   As the butter turns a nutty brown color, immediately add the lemon juice and capers and remove from the heat.

7. 7

   Place the skate wing in the center of a large plate, cover with the butter sauce and a little chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.