Skate Wings with Capers

Preparation Set the infrared grill of the oven to maximum.

Brush an ovenproof plate with the butter (1). Season the skate wing fillets. Place on the plate and sprinkle loosely with the white bread crumb. Remove the skin from the potatoes, dice them and put them in cold salted water. When they are just cooked, pour off the water. Dry the potatoes slightly in an open frying pan.

Preparation Melt the butter (3), turn the potatoes in it and heat everything together repeatedly.

Foam the butter (2). When it is dark yellow and the fragrance of roasted hazelnuts rises, squeeze and add the garlic and add the drained capers and the freshly chopped kitchen herbs.

In the meantime, place the plate with the fish fillets in the oven about 10 centimeters below the glowing infrared grill and cook for about 3 to 4 minutes. When the bread crumb turns brown and the fish fibers separate from each other at the edge, pull out the plate on the spot. Drizzle with the juice of a lemon, pull for a minute and pour the foaming herb butter over it. Serve with the potatoes.

(*) Skate wings are the strongly developed fins of the skate.

They are sold already skinned, but with the skin. Skinning is best left to the fishmonger. Sometimes ray wings smell slightly of ammonia, but when seared, the smell disappears without a trace.

Our tip: As an alterna

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