FABULOUS POACHED SKATE IN A WHITE WINE COURT BOUILLON WITH NUTTY BUTTER & CAPERS

INGREDIENTS

1 half skate wing

1 tbsp capers

50g butter

1 bunch asparagus

1 bunch long stem broccoli

1 tbsp fine chopped parsley

COURT BOUILLON

250ml white wine

1 shallot fine diced

1carrot fine diced

1 bay leaf

4 black peppercorns

500ml water

METHOD

Take all the ingredients for the court bouillon and bring to a rolling simmer in a large shallow pan, place the thickest side of the skate wing face down in the bouillon to simmer, this side will take approx 3-4 minutes to cook, then turn over and simmer the thinner side for approx 3 minutes, once cooked you can place a lid on the pan and rest off the heat for a few minutes in order to plate up the rest of the ingredients.  Meanwhile roughly chop the capers and put to one side.  Heat a small pan and melt the butter gently and cook on till it starts to brown in colour, don't let it go too far or it will change from a glorious nutty rich butter to a bitter taste, take off the heat and add the capers and some parsley.  Bring a pan of up to boiling water and drop in the vegetables and simmer for approx 4 minuets, drain and add a knob of butter and a sprinkle of salt.

Place the skate wing on a warmed plate, with the vegetables and drizzle over the warm nutty butter and caper sauce.  Season with salt and pepper to taste