CLASSIC COOKING

Simple classic cooking, taste the food.  Poached the skate wing in court boullion stock till just cooked and made nutty butter sauce with capers and samphire, had a naughty side of green peppercorn & mushroom sauce, leftover from saturdays ribeye dinner, such a lovely clean lunch, too much so have leftovers to play with later... 

COURT BOUILLON

200ml white wine (dry)

1 shallot sliced

1 carrot sliced

1 bay leaf

6 peppercorns

1 litre water

Bring all the above ingredients to a rapid simmer for 25mins, strain and return to the pan, add the skate wing and simmer gently till cooked (approx 10mins).  Keep warm.

NUTTY BUTTER

half pack of butter unsalted

1 tbsp capers rinsed, chopped

1 tbsp chopped parsley

Melt the butter in a medium hot pan till it turns brown (beurre noisette), don't go to dark as it will taste bitter, take the pan off the heat and add the capers and parsley, season with salt and pepper to taste, pour over the skate wing.