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Skate with capers

Fish
Course: Main course
Preparation time: 7 minutes
Cooking time: 15 minutes

Instructions

  • 1.   Bring water to a boil with lemon zest. Poach the skate in it for 15 minutes. Remove the skin and cartilage and set aside.
  • 2.   In a saucepan, melt the butter over low heat, add the capers and pour this sauce over the skate. Add parsley and a squeeze of lemon. Season with salt and pepper.
  • 3.   Serve with steamed potatoes to your liking.

Ingredients for servings

  • 600 g of stingray
  • 25 g of caper
  • 4 teaspoon of light butter
  • 1 lemon zest
  • 2 tablespoon of chopped parsley
  • 250 g of baby potato
  • salt (according to taste)
  • pepper (according to taste)

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