Skate with Brown Butter

• Flour for dredging
• Salt and black pepper to taste
• Extra virgin olive or other oil (or clarified butter, page 241) for frying
• 1 1/2 to 2 pounds skate, skinned
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons drained capers, lightly crushed
• 1/4 cup wine vinegar, preferably white
• Chopped fresh parsley leaves for garnish

1. Put a large skillet over medium-high heat.
2. While it is heating, season the flour with salt and pepper and put it on a plate.
3. Add the oil or clarified butter to the skilletit should coat the bottom welland turn the heat to high.
4. When the oil is hot, dredge the skate lightly in the flour and add it to the pan.
5. Cook until the skate is nicely browned on the first side, 3 to 5 minutes, then turn.
6. Cook on the second side for 2 to 4 minuteslower the heat a bit if the coating begins to scorchuntil it is firm to the touch.
7. Just before serving, put the butter in a small saucepan over medium-high heat.
8. Cook, stirring occasionally, until the butter foam subsides and the butter turns nut-brown, then cook for another 15 seconds or so.
9. Add the capers and swirl them around, then pour the butter over the fish.
10. Immediately add the vinegar to the pan that the butter was in, swirl it around, and pour it over the fish.
11. Garnish with parsley and serve immediately.
12. Put the skate in a deep, wide saucepan or skillet and add enough Fish Stock (page 161)or water with about 10 percent vinegar addedto cover.
13. Bring to a boil over high heat, skim off any foam, and turn the heat to medium-low.
14. Cook the skate until tender, about 10 minutes.
15. Remove the skate, drain it, and place it on a hot platter.
16. Proceed to step 2 and finish as directed.

flour, salt, extra virgin olive, skate, butter, capers, wine vinegar, parsley

Taken from www.epicurious.com/recipes/food/views/skate-with-brown-butter-386347 (may not work)