Skate Wings with Brown Butter

1. 1

   To make the court bouillon, bring 1 quart (1 liter) water and all of the ingredients to a boil in a very large frying pan over medium heat.

2. 2

   Reduce the heat to low and simmer for 10 minutes.

3. 3

   Let cool until tepid.

4. 4

   Add the skate to the frying pan.

5. 5

   Return to a bare simmer over medium heat.

6. 6

   Cover and poach for 710 minutes, until the flesh can easily be lifted from the bone.

7. 7

   Using a slotted spatula, transfer each wing to a dinner plate.

8. 8

   Meanwhile, melt the butter in a large saucepan over medium-high heat, swirling the pan so the butter melts evenly.

9. 9

   Cook until the milk solids turn a dark hazelnut brown, using a spoon to skim the surface if necessary to check the color.

10. 10

    Remove from the heat and add the lemon juice.

11. 11

    Scatter the parsley and capers over the skate wings.

12. 12

    Pour the brown butter over the skate.

13. 13

    Serve at once.

* Per serving · 4 servings · Values may vary.