Raie au Beurre Noir (Skate with black butter)

• 4 unskinned skate wings, about 3 pounds
• Salt to taste if desired
• 13 cup white-wine vinegar
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 2 sprigs fresh parsley
• 6 tablespoons butter
• 1/4 cup drained capers
• 2 tablespoons red-wine vinegar
• 2 tablespoons finely chopped parsley

1. Put the skate wings in a kettle and add cold water to cover and salt.
2. Bring to a simmer and cook about four or five minutes.
3. Drain the wings and, using a sharp knife, carefully scrape away the outer coating of each wing.
4. Put the wings in a casserole in one layer and add cold water to cover and salt to taste.
5. Add the vinegar, bay leaf, thyme and parsley.
6. Bring the water to a full boil and remove the casserole from the heat.
7. Drain the wings on paper towels and arrange them on a serving dish.
8. To make the sauce, heat the butter in a skillet over high heat, and when it turns medium brown add the capers.
9. Continue cooking until the butter becomes slightly blackened.
10. Add the vinegar, swirl it around over high heat and pour the sauce over the fish.
11. Sprinkle with parsley and serve.

skate, salt, whitewine vinegar, bay leaf, thyme, parsley, butter, capers, redwine vinegar, parsley

Taken from cooking.nytimes.com/recipes/3112 (may not work)