6 cups (1.5 litres) water

1 onion, cut into wedges

1 carrot, sliced

1 stalk celery, sliced

1 sprig thyme

1 bay leaf

1/4 cup (60 ml) white wine vinegar

1 tablespoon (15 ml) coarse salt

2.5 pounds (1.2 kg) skate wings, skinned on both sides, cut into 4 pieces and rinsed

1/2 cup (125 ml) butter

2 tablespoons (30 ml) lemon juice

3 tablespoons (45 ml) capers

3 tablespoons (45 ml) fresh parsley, coarsely chopped

Salt and pepper

In a saucepan, bring the water, vegetables, thyme, bay leaf, vinegar, and salt to a boil.

Remove from the heat and let cool. Add the fish. Bring to a boil, reduce the heat and simmer for about 7 minutes or until the fish flakes easily. Skim thoroughly while cooking.

Meanwhile, gently cook the butter until golden brown and has a nutty aroma. Careful not to burn the butter.

Remove from the heat. Add the lemon juice, capers and parsley. Season with salt and pepper.

Pour over the fish. If desired, serve with Piperade.

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