Skate wing with capers
Skate poached in a vegetable court-bouillon, with a caper and lemon sauce.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 1 fresh bouquet garni
- 1 carrot
- 1 lemon
- 1 onion
- 30 g unsalted butter
- 2 tbsp drained capers
- 2 l water
- 30 g wheat flour
- 1 pinch of ground black pepper
- 2 pinches of fine salt
- 100 ml dry white wine
- 1000 g ready-to-cook skate wings
- 2 cloves
Preparation
Peel the onion and stud it with the cloves. Peel and slice the carrot. Put the listed water, wine, onion, carrot, bouquet garni, salt and pepper in a stockpot. Bring to a simmer and cook for 15 minutes.
1 fresh bouquet garni1 carrot1 onion2 l water1 pinch of ground black pepper2 pinches of fine salt100 ml dry white wine2 cloves- knife
- peeler
- chopping board
- stockpot
Briefly rinse the skate and lower it into the court-bouillon. Poach at a very gentle simmer for about 25 minutes, without a rolling boil. The flesh should be opaque and lift easily from the cartilage. Lift out with a skimmer and reserve the cooking liquid for the sauce.
1000 g ready-to-cook skate wings- stockpot
- skimmer
- dish
Squeeze the lemon. Melt the butter in a saucepan, add the flour and stir to a pale roux without browning. Whisk in a ladle of strained hot cooking liquid, then gradually add more until smooth and coating a spoon. Let thicken at a gentle simmer. Add the capers and a few drops of freshly squeezed lemon juice, then spoon over the skate. Serve the remaining lemon separately; unused cooking liquid is not part of the sauce served.
1 lemon30 g unsalted butter2 tbsp drained capers30 g wheat flour- saucepan
- whisk
- ladle
- strainer
- citrus juicer
- spoon
Allergens
- Gluten
- Milk
- Sulphites
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration