2 skate wing portions
4 tbsp white wine vinegar
1 carrot
Pinch of salt and pepper
50g/2 oz butter
Juice of 1 lemon
2 tbsp capers
2 tbsp chopped fresh parsley |
1 Chop the carrot and put it in a large pan of water with the salt and pepper and half the wine vinegar. Add the wings. Simmer for 10 minutes. The water should not be so hot that it's bubbling.
2 While that's happening, melt the butter in a frying pan. Watch it carefully, stirring a little. It should go brown, not black. When it does, add the lemon juice, capers and the rest of the wine vinegar. Stir until blended.
3 Drain the fish, transfer to plates. Pour over the sauce. Garnish with the parsley and serve.
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