Raie au Beurre Noir (Skate with Black Butter)

• 3 pounds skate, cut into 4 portions
• 1 onion, sliced
• 3 sprigs parsley
• 1 lemon, sliced
• 1 teaspoon peppercorns
• 1 tablespoon vinegar
• 4 tablespoons butter
• 2 tablespoons capers
• Coarse salt and freshly ground pepper

1. Put about 2 inches water in a large frying pan.
2. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes.
3. Add the pieces of skate and simmer gently for 15 minutes.
4. Remove and drain, place on a serving dish and keep warm.
5. In a small pan heat the butter until it turns golden brown.
6. Pour the butter over the fish.
7. Add the vinegar and capers to the saucepan, season, bring to boil and pour over the fish.
8. Serve immediately.

skate, onion, parsley, lemon, peppercorns, vinegar, butter, capers, salt

Taken from cooking.nytimes.com/recipes/5901 (may not work)