Preparation of the soup: In a large enamel pot pour the water and the white wine. Add the sliced carrot, onion, garlic, tomato, leek and the bunch of herbs. Season with salt and pepper, bring to the boil and simmer for 10 minutes.
Preparation of the skate: rinse the skate well, brush and dab it to get rid of the sticky black skin that covers it. Place it in the clear soup and cook at low temperature for 15 minutes.
Drain the skate (saving a small portion of the clear soup), peel off its skin and keep it warm on the serving platter.
In an enameled frying pan, brown the butter. As soon as it starts to smoke, remove the frying pan from the fire and, far from any flame, carefully add the vinegar (make small pauses in adding!). Now add the capers and the clear soup that has been kept. Make the sauce again for 2 minutes, season it with the spices and pour it over the warm skate.
Brigitte and Jean-Pierre Perrin-Chattard The best breton recipes Ouest france
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!
