Skate in Brown Butter and Caper Sauce (Irish)

Skate (or ray) is surprisingly popular in Ireland, and is sometimes even used for fish and chips. Sauced with brown (often called "black") butter, it was a staple of the affluent Anglo-Irish table for centuries.

1½ lb skate wings, skinned (750 g)
1 onion, sliced
1 bay leaf
3-4 sprigs parsley
½ lemon, freshly squeezed
sea salt
4 Tbsp. butter
2 Tbsp. white wine vinegar
2 Tbsp. capers, drained (optional)

Lay the skate wings in a skillet large enough to hold them in one layer. Add the onion, bay leaf, and parsley, then pour in enough water to cover all the ingredients. Add the lemon juice and salt to taste.

Bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the flesh lifts easily from the cartilage.

Meanwhile, melt the butter in a small saucepan over medium heat and cook for 2-3 minutes, or until it begins to brown. Stir in the vinegar and capers, season generously with salt.

Carefully remove the skate from the skillet and divide between 4 warm plates. Drizzle the sauce over each portion.

Makes 4 servings.