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Normandy Skate HT MC French 80mins Serves 4 Hot Fish Alcohol Main Course Eggless France EuropeIngredients 2 Onions, sliced 2 Carrots, sliced 720ml/24 fl.oz. Water 300ml/5 fl.oz. Dry White Wine Bouquet Garni Salt and Black Pepper675g/1 1/2lb Skate 50g/2oz Butter 25g/1oz Plain Flour 150ml/5 fl.oz. Single Cream 1 tbsp Capers
Instructions 1. Place the onions and carrots in pan with the water, wine, bouquet garni, salt and pepper. Bring to the boil, then cook, covered, for 20 minutes. Meanwhile, clean and wash the skate. 2. Place the skate in the simmering liquid, cover and poach for 20 minutes. Remove fish. Strain the cooking liquid discarding flavourings. Remove the skin and cartilage from fish, then cut fish into serving pieces. 3. Melt half the butter in a saucepan, add the flour and cook for 1 minute. Gradually pour in 300ml/10 fl.oz. of the strained cooking liquor, bring to boil and cook gently for 5 minutes. Stir in half the cream and cook for a further 5 minutes. 4. Stir until the sauce thickens, then remove from the heat. Stir in the remaining butter and cream, add the fish and heat through. Place on a warmed serving dish, sprinkle with capers and serve immediately.
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