2 litres |
Court bouillon |
400g |
fresh skate wing, skin removed |
80g |
unsalted butter |
4 |
french shallots, finely diced |
3 |
garlic cloves, peeled and chopped |
1 |
lemon, juiced, plus extra lemon wedges to serve |
3 tbsp |
flat-leaf parsley, finely chopped |
1 tbsp |
capers, rinsed and drained |
|
salt |
|
extra-virgin olive oil, to serve |