• 1.5L water
• 1 onion, cut in quarters
• 1 carrot, cut in strips
• 1 red, orange, green bell pepper, cut in strips
• 1 celery branch, cut in strips
• 1 branch of thyme

• 1 bay leaf
• 1/4 cup white wine vinegar
• 1 tbsp coarse salt
• 1.1kg of skinless skate, makes 4 portions

1. In a casserole, bring to a boil the water, vegetables, thyme, bay leaf, vinegar and salt. Remove from heat and let rest.

2. Place the casserole back on the heat and place Skate inside and bring back to a boil. Reduce the heat and let cook for 7 minutes or until the meat becomes flaky. Using a skimmer, delicately remove the skate. Let rest. Skim the rest of the vegetables out of the casserole.

3. In a smaller sauce pan, warm up the butter until the butter turns to a golden color and releases hints of nutty fragrance. Remove from the heat and add lemon juice, capers and parsley. Salt and pepper to taste.

4. To dress the plate. Place your seasoned vegetable as a bed for your Skate. Place skate over vegetable and drizzle the citrus butter and capers over top. Enjoy!

• 1/2 cup of butter
• 2 tbsp. lemon juice
• 3 tbsp. of capers
• 3 tbsp. parsley, chopped.