Ingredients for the court bouillon (except the skate):
• 2 kg skate wings
• 1 l Muscadet wine
• 1 large onion
• 1 carrot
• 2 cloves garlic
• 1 tomato
• 1 leek
• salt, and black pepper
Ingredients for the brown butter:
• 200 g butter
• 65 g capers
• 15 cl vinegar
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Skate in brown butter
Preparation:
• Put all the court bouillon ingredients into a pan with 3 litres water, bring to the boil and simmer for about 10 minutes.
• Poach the skate in this court bouillon for 15 minutes.
• Remove and keep warm on a serving dish.
• Melt the butter in a pan.
• As soon as it browns lightly, remove from the heat and add the capers, 5 cl of the court bouillon and vinegar.
• Reduce for a minute or two and pour over the skate. Serve with boiled potatoes.
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