skate wing with caper cream sauce

ingredients - info onions butter garlic white wine fish stock bay leaf salt and pepper cream capers

dill fennel seed maize starch chives skate wings plain flour olive oil leaf spinach spring onions parsley

Chop an onion and fry briefly in some butter, together with a few pressed garlic cloves. Add equal quantities of white wine and fish stock and a few bay leaves. Season with pepper and salt. Let it boil for about five minutes and then sieve the preparation. Bring back to the boil. Add cream and allow to reduce. Add a few tablespoons of capers to the sauce. Season with dried dill and fennel seeds. Season further with pepper and salt. If desired, thicken the sauce with a few tablespoons of maize starch dissolved in water. Mix a handful of chopped chives into the sauce.

Pat the skate wings dry and sprinkle them with flour. Season with salt and pepper and fry in a mix of butter and olive oil until nicely browned on both sides. Reckon on at least 5 minutes of frying time per side. Wash the leaf spinach and remove the hard stalks from the leaves. Dry the leaves in a salad bowl or with the help of a clean kitchen towel. Briefly stir-fry the spinach in hot butter. Season with coarse salt and pepper from the mill. On the plate. Put a portion of spinach on the plate and on top of that a skate wing. Pour on a ladle of sauce. Finish with sliced spring onions and chopped parsley. Serve with baked potatoes.