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Ingredients for 4 persons:

4 Skate wings (1 pound)

6 tablespons unsalted butter

1 large shallot, peeled and minced

1 clove garlic, peeled and minced

1/2 cup dry white wine

2 tablespoons capers

Coarse salt and freshly ground white pepper

Fresh chives, finely cut



Sauté technique: Brown the butter first in a large skillet or two smaller ones.


Follow the Canadian Bureau of Fisheries rule of thumb: Cook a fish for 10 minutes for every inch of thickness, measuring at the thickest point.

Cook the skate wing gently, turning the pieces once after 1 minute.


Remove the fish to warm serving plates.  Lightly salt and pepper.  Sauté the shallots in skillet until soft, add garlic for 30 seconds.  Deglaze with white wine.  Stir in the capers.  Season to taste.


Spoon sauce over fish.  Sprinkle on chives.


Sides: Boiled or steamed new potatoes (roll them in the brown butter while cooking the shallots).