Recipe: Skate with Brown Butter and Capers (Raie à la grenobloise)

1 In a large wide container bring water to a boil with vinegar, milk, thyme, bay leaf, pepper and salt. Let boil for 5 minutes then plunge your skate wings for 8 minutes of cooking after the water returns to a boil.

2 Meanwhile in a pan melt 70 g (2.5 oz) of butter with a little oil then add your small bread croutons, when they have taken on color add your grapefruit and apple cubes as well as the capers give just a turn of the pan then drain and keep warm in a warm oven.

3 Using a slotted spoon remove one by one your skate wings then on your cutting board remove the 2 skins (the black and the white) then put back gradually in the cooking to keep them warm.

4 Plate on each well-heated plate your well-drained skate wings then distribute on each 1/6th of the mixture of grapefruit and apple cubes capers and croutons.

5 In a pan melt 100 g (3.5 oz) of butter until it reaches brown butter color then put a little on each piece of skate and add a turn of the pepper mill and a little lemon juice.
Above all serve very hot because it is essential for the excellence of this dish.
Serve with small turned bintje potatoes if you wish.