Skate with black butter is one of our specials and one of our favourites with our customers.  Skate is in season from September to April.  The only parts eaten are the wings which are sold whole from young skate or sliced from larger fish.

2lb skate, 2oz butter, 2 tablespoons white wine vinegar, court bouillon, 2 teaspoons capers, 2 teaspoons chopped parsley, salt and freshly ground back pepper.

Simmer the skate in the court bouillon for 15-20 minutes or until tender.  Remove from pan, drain and dry on kitchen paper.  Set aside and keep warm on a serving dish.  Heat butter in pan until it turns a rich brown colour.  Stir in the vinegar and capers and boil for 2-3 minutes to reduce slightly.  Pour over the fish, sprinkle with the parsley and serve immediately.  Serves 4.  Yum Yum!

For court bouillon, simmer a carrot, an onion, a clove, a bouquet garni, 8 peppercorns and a pinch of salt in 2 pints of water and 2 tablespoons vinegar for 15-20 minutes.  Strain.