Skate with butter, capers and caviar del tíbet

Method

Method:

FOR THE SKATE FIN

Clean the skate fin, removing the large bone on the side, and cut the meat into individual portions. Season and brown in a pan on both sides. Take it out.

FOR THE SKATE IN BROWN BUTTER

In the same pan used to brown the fish, melt the butter and add a splash of lemon juice. Let the butter cook, stirring constantly, until it acquires a golden-brown colour. We can give it a creamier consistency by adding a little cooking cream and cooking it for a couple of minutes with the butter and lemon. Add the skate portions and finish cooking them for a couple of minutes. Set aside and let it infuse.

FOR THE FRIED CAPERS

Dry a handful of about 12 capers with kitchen paper. Fry them for a couple of minutes in a pan with hot oil. We want them to be crispy without burning.

PRESENTATION

Plate up a couple of tablespoons of the brown butter and add a skate portion on top. Arrange the fried capers around this harmoniously and garnish the fish with the Mariskito caviar.