Ingredients
- Skate wings (use small whole, cut large into serving pieces)
- Court Bouillon
- 1 qt. water
- 3 tbsp fresh lemon juice
- 1 1/2 tsp. salt
- Brown-Butter Caper Sauce
- butter
- capers
- lemon juice
Directions
Court Bouillon - Bring ingredienets to boil and cook 3 minutes before using to poach fish.
Poach skate in Court Bouillon for a few minutes. Drain and dry thoroughly. Put in serving dish. Pour Sauce over. Serve immediately.
Sauce - Heat butter until well browned. Season with fresh lemon juice to taste. Add capers, about 1 tbsp. for each 1 c. melted butter.
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Submitted 6/13/05.
Source: Woman's Day Encyclopedia of Cookery
Submitted By: Ruth A. Burbage
burbage@pell.net
Skate w/Brown-Butter & Caper Sauce