Skate Wings with Brown Butter, Capers and Ancho
- Four 8-ounce pieces skate wing (cartilage left in)
- Kosher salt and freshly ground black pepper
- 3 tablespoons clarified butter (see page 111)
- 8 tablespoons (1 stick) unsalted butter
- 1 large shallot, minced
- ½ to 1 teaspoon finely chopped rinsed anchovy fillets, according to taste
- 4 teaspoons capers, rinsed
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus 4 sprigs for garnish
- 1 lemon, cut into 4 wedges
Instructions:
The flesh should be translucently pinkish white to rose. Once cooked, the flesh is fork-tender and slides off the cartilage.
- Season the skate pieces on each side with salt and pepper—skate is naturally salty, so go lightly. Heat the clarified butter in two large sauté pans over high heat until quite hot. (If you have a sauté pan large enough to hold all of the skate pieces with at least 2 inches of space between them then, you can use it.) Add the skate and sear on the first side until golden brown and cooked a little more than halfway through, about 5 minutes. Do not move the fish before the first side is well seared, as it will stick to the pan. Flip and cook on the other side until done, about another 4 minutes. If the fish browns too much before it’s cooked through, lower the heat to medium-high. Set aside in a warm spot while you make the sauce.
- Add the whole butter to one of the pans and cook over high heat until it starts to foam. Immediately add the shallot and cook until it is golden and the butter is a pale hazelnut brown, only a minute. Add the anchovy, capers, and lemon juice. The butter should foam again.
- Remove from the heat, season with salt and pepper, and add the parsley.
- Quickly put a piece of skate on each plate. Pour the brown butter over the fish. Add a lemon wedge and parsley sprig to each plate, and serve immediately.