Ingredients
4pcsskate wing
4½cupswater
½cupred wine vinegar,plus an additional 1½ tbsp
1tspdried thyme
1¾tspsalt
¼tsppeppercorns
2bay leaves
¼lbbutter,unsalted
1cupcapers
¼cupflat-leaf parsley,chopped
1½tspfresh ground black pepper
Preparation
Put the skate in a large deep frying pan in one layer.
Pour the water and the ½ cup vinegar over the fish.
Add the thyme, 1 teaspoon of salt, peppercorns, bay leaves, and more water if needed to cover.
Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes.
Raise the heat and bring it to a rolling boil.
Remove from the heat and let sit for about 5 minutes until the fish is just done.
Carefully remove the fish and drain on paper towels.
Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat.
Cook for about 5 minutes until the butter turns medium brown.
Remove from the heat and carefully stir in the remaining 1½ tablespoons vinegar, the capers, the parsley, the remaining ¾ teaspoon of salt, and ground pepper.
Serve the fish topped with the sauce.
