Summary

Ingredients

• 2 kg fish (rays)
• 200 g butter, salted
• 150 ml vinegar
• 60 g capers
• 1 large carrot
• 1 large onion (s), peppered
• 2 cloves garlic)
• 1 tomato (s), peeled and pitted
• 1 leek, the white one
• 1 bunch herbs (parsley, thyme, bay leaf)
• 1 liter white wine, dry
• 3 liters water
• 1 handful salt, coarse, gray, (3 g / liter)
• pepper
• 2 clove (s)

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Instructions

1. Pour water and wine into a large saucepan for the broth. Add the sliced carrot, the onion peppered with the cloves, the garlic, the tomato, the leek white and the bundle of herbs. Salt, pepper, bring to a boil and let steep for 10 minutes.
2. Rinse, brush and dry the skate well. Place in the broth and let simmer for 15 minutes on a low heat. Drain the skate (save 5 cl of the stock), peel off its skin and place it on a serving platter.
3. Brown the salted butter in an enamelled pan. As soon as this begins to smoke, take the pan off the fire and carefully add the vinegar far away from any flame (take small pauses while adding!). Then add the capers and 5 cl of the stock.
4. Let the sauce cook for another 2 minutes, add the spices to taste and pour over the warm skate. Jacket potatoes go well with it.