Skate wings with caper butter sauce

I never cook skate wings before. This recipe is from classic French cooking book. I love tender "fish" meat with reach caper sauce and simple boiled potato. Surprisingly, skate wing are very cheap in New Zealand, so I will cook them more often now.



Ingredients:

Serves 4

4 small wings of skate (or 2 big)

300 ml (1/2 pt) water

15 ml (1 tbsp) vinegar

1 small onion, peeled and sliced

bay leaf

salt and freshly ground pepper



Sauce: 

1 shallot, thinly chopped

30 g (1 oz) butter

15 g (1/2 oz) flour

1 tsp lemon juice,

30 g (3 tbsp) capers, chopped

15 g (2 tbsp) fresh parsley, chopped



Method

Put the skate wings in a baking dish and pour over the water, vinegar, sliced onion and bay Leaf. Season with salt and pepper. Bake, covered at 180°C (350°F) Gas 4 for about 15 to 20 minutes. Remove skin from the wings and keep them warm until sauce is ready.



In a saucepan melt the butter, then add shallots and cook them for 2-3 minutes. Add flour stirring well and make up to a sauce with 300 ml (1/2 pt) of the fish liquor, strained from the skate.



Add the chopped capers, lemon juice and parsley.



Pour the sauce over the fish and serve with boiled potatoes and a crisp green vegetable.