Aile de raye poele aux capres et zest de citron

• 4 medium skate wings
• 2 tbsp small capers
• 1 tbsp shallots
• 1 lemon, juice and zest
• 1 tbsp chopped parsley
• 200 ml white wine
• 50g butter
• 60g butter for the sauce

Pan fry the skate on both sides in 50g of butter, season and finish in the oven for 10 to 15 minutes at 180°C.

In a pan put 50g of butter and cook the shallots until brown. Then add the capers, lemon zest and juice and the wine.

Bring to the boil and reduce gently for 2 minutes.

Add the chopped parsley and the remaining 10g of butter

Serve with the sauce and decorate.