4 Hot Fish Alcohol
Main Course Eggless France Europe
fl.oz. Dry White Wine
and Black Pepper675g/1
fl.oz. Single Cream
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.
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.
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.
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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