Skate Wings with Butter Caper Sauce

Skate Wings with Butter Caper Sauce

By Jean Alberti

A skate has no bones. It consists of only meat and cartilage, all edible. Skate is famous for its deliciously crunchy, chewy texture. To avoid the ammoniac smell that skate (like shark) sometimes has, use only absolutely fresh fish. This is a simple yet delicious recipe. Enjoy!

2 skinless skate wings (200 grams each)

4 tablespoons all-purpose flour

2 tablespoons vegetable or olive oil

50 grams butter

2 lemons (juiced)

3 tablespoons capers (30 pieces)

2 tablespoons finely chopped parsley

salt and pepper to taste

 

Pat the skate wings dry and lightly powder them with flour. Season the skate generously with salt and pepper.

In a sauté pan, heat the butter and oil on medium high heat. After the butter has melted and begins to foam, carefully add the skate and allow it to fry for 4 minutes on each side.

Carefully remove the skate from the pan and cover it with foil.

Leaving the excess butter sauce in the pan, add the lemon juice and capers. Keep on medium heat. Cook until the sauce turns golden brown, then remove from the stove and sprinkle in the parsley.

Remove the foil from the skate and carefully spoon on the sauce before serving.

Bon appétit!