1/4 cup flour
Salt and finely ground white pepper
4 skate wings, skinned and boned out
2 tablespoons butter
2 tbs butter
2 tbs balsamic vinegar
1 tbs sherry vinegar
2 tbs capers
2 tbs fish broth or unsalted canned stock
1 /4 cup flat parsley, finely chopped
Put the flour in the shallow bowl and season it with salt and pepper.
Dredge the fish in the flour and shake off the excess.
Re-season the fish with salt and pepper.
Heat 2 large non stick saute pans, heat 1/2 tablespoon of the butter over medium-high heat in each. When the butter has foamed and subsided, add the fish and cook over moderate heat until golden on the bottom or about for 3 minutes.
Add 1/2 more tablespoon of butter and carefully turn the fish, cooking the other side for 3 minutes again or until bottom is golden. Transfer the fish to the warmed serving platter and cover loosely with foil.
In small sauce pan boil until reduced by half (2 minutes) the two vinegars
Meanwhile in another saute pan cook the remaining 2 tbs butter until golden brown with a nutty fragrance
Carefully add the vinegar to the butter and when sputtering has subsided , add the broth and capers
Boil until sauce is creamy or about 30 seconds
Add parsley , season with salt and pepper or even sugar
Spoon over the skate and serve at once
A classic alternative to the finishing sauce would be :
7 tablespoons butter
1 tablespoon finely minced shallot
cup 1/4 cup dry white wine
4 tablespoons capers
juice of 1/2 lemon plus 2 slices for garnish
4 tablespoon minced parsley, plus a sprig for garnish
While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
Deglaze the pan with the white wine, and reduce by half.
Add the capers and lemon juice, and cook for 1 minute.
Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
Add in the minced parsley, and season to taste.
Spoon the sauce over the fish, and garnish with a lemon slice and a parsley sprig.
