Skate in black butter with caper sauce
6 servings
40 minutes
Skate in black oil with caper sauce is an exquisite dish of Spanish cuisine, attracting with its rich texture and intense flavor. Traditionally, this recipe originates from the coastal regions of Spain, where skate is considered a delicacy. The tender meat of the skate is first cooked with spices and vinegar and then complemented by a fragrant sauce made of butter and capers. The butter, acquiring nutty notes during caramelization, perfectly highlights the sweet softness of the fish, while the capers add a piquant touch. This dish pairs wonderfully with dry white wines and light sides like roasted vegetables or new potatoes. Its presentation is always festive — hot skate soaked in aromatic sauce instantly creates the atmosphere of a warm Spanish evening.
1
Place the stingray, sliced onions, bay leaf, black pepper, and vinegar in a pot, season with salt, and cover completely with water. Bring the water to a boil, then reduce the heat and simmer gently for 15 minutes without boiling.
- Stingray wings: 1.5 kg
- Onion: 1 head
- Bay leaf: 2 pieces
- Black peppercorns: 10 pieces
- White wine vinegar: 5 tablespoon
- Salt: to taste
2
Remove the skate wings from the broth using a wide knife and clean them of skin (if not done beforehand). Dry the fish and place it on a warmed dish.
- Stingray wings: 1.5 kg
3
Melt butter in a pan. Once the butter turns brown and starts to smell nutty, remove the pan from heat and add the capers along with the brine.
- Butter: 150 g
- Capers: 2 tablespoons
4
Now return the pan to the heat and warm the sauce, then pour it over the fish and serve immediately.
- Capers: 2 tablespoons