Skate wing with brown butter and capers
A fab fish dish from the famous Oysterage restaurant
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
- Melt the butter in a deep frying pan. Once it's melted, the butter will begin to foam and rise up the sides of the pan. Don't take it off the heat. Once the foaming subsides, nutty brown spots should appear. You can either turn off the heat at this point, or allow it to go completely brown - this will intensify the flavour, but be careful not to let it burn. Once you've turned off the heat, add the vinegar, standing back to avoid the sharp fumes. Swill the vinegar and butter around in the pan a bit, then add the capers.
- Steam the skate wings for about 10-15 minutes, depending on the thickness, or until the flesh comes away from the thickest part easily. Serve immediately with the brown butter and caper sauce and potatoes with chopped parsley and butter.
Recipe from olive magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/3911/
http://www.bbcgoodfood.com/recipes/3911/
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Ingredients
- 125g salted butter
- 50ml malted vinegar
- 2 tbsp large capers
- 4 skinless skate wings, trimmed to fit steamer
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
Ingredients
- 125g salted butter
- 50ml malted vinegar
- 2 tbsp large capers
- 4 skinless skate wings, trimmed to fit steamer
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16 October 2008
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22 February 2011
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