Skate with Capers and Brown Butter

Ingredients

• 2  bay leaves 
• 0.3 cup capers 
• 1 teaspoon thyme leaves dried
• 0.3 cup flat-leaf parsley chopped
• 0.1 teaspoon fresh-ground pepper black
• 0.3 teaspoon peppercorns 
• 0.5 cup red-wine vinegar 
• 1.8 teaspoons salt 
• 4 pieces skate wing ()
• 0.3 pound butter unsalted
• 4.5 cups water 

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Put the skate in a large deep frying pan in one layer.
2. Pour the water and the 1/2 cup vinegar over the fish.
3. Add the thyme, 1 teaspoon of thesalt, the peppercorns, bay leaves, and more water if needed to cover. Bring to a simmer and cook, partially covered, at a gentle simmer for 3 minutes. Raise the heat and bring to a rolling boil.
4. Remove from the heat and let sit until the fish is just done, about 5 minutes. Carefully remove the fish and drain on paper towels.
5. Meanwhile, in a medium stainless-steel saucepan, melt the butter over moderate heat. Cook until the butter turns a medium brown, about 5 minutes.
6. Remove from the heat and carefully stir in the remaining1 1/2 tablespoons vinegar, the capers, the parsley, the remaining 3/4 teaspoon salt, and the ground pepper.
7. Serve the fish topped with the sauce.
8. Wine Recommendation: Capers suggest a medium-bodied, flavorful white wine, such as a Gavi from Italy or a pinot blanc from Alsace in France.