Skate Wing With Capers And Brown Butter

• 4 pieces skate wing
• 4 1/2 cups water, or more if needed
• 1/2 cup plus 1 1/2 tablespoons red-wine vinegar
• 1 teaspoon dried thyme
• 1 3/4 teaspoons salt
• 1/4 teaspoon peppercorns
• 2 bay leaves
• 3 Tb unsalted butter
• 1/3 cup capers
• 1/4 cup chopped flat-leaf tarragon or mint
• Salt & Pepper to taste

1. Put the skate in a large deep frying pan in one layer.
2. Pour the water and the 1/2 cup vinegar over the fish. Add the thyme, 1 teaspoon of thesalt, the peppercorns, bay leaves, and more water if needed to cover.
3. Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. Raise the heat and bring to a rolling boil.
4. Remove from the heat and let sit until the fish is just done, about 5 minutes. Carefully remove the fish and drain on paper towels.
5. Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat.
6. Cook until the butter turns a medium brown, about 5 minutes.
7. Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt, and the ground pepper.
8. Serve the fish topped with the sauce.

skate wing, water, redwine vinegar, thyme, salt, peppercorns, bay leaves, butter, capers, flatleaf, salt

Taken from www.epicurious.com/recipes/member/views/skate-wing-with-capers-and-brown-butter-50025301 (may not work)