Skate Wings with Caper Butter

A delicious recipe for the asparagus season:

1. Cut 170 g butter into small cubes and freeze. Rinse potatoes and do 20-25 min in their skins in salted water.

Finely dice shallots. Peel the lower third from the asparagus spears, cut the end into small pieces. Cook the asparagus in boiling salted water for 4-5 minutes, then rinse and drain. Cut skate fillet along bones and loosen carefully. Cut the fish into 8 slices of 75 g each and leave to cool.

2. put shallots, wine and stock in a saucepan and boil over medium heat to 80 ml. Then pour through a sieve, drain the shallots and collect the stock in a small saucepan. Drain the capers in a sieve.

3. drain the potatoes in a sieve and cool briefly. Peel while still warm. Coarsely mash potatoes with a masher. Fold in 20 g butter, keep warm with lid closed. Bring 20 g butter with 100 ml water to a boil in a frying pan, add asparagus spears, heat at low temperature with lid closed. Season fish with salt and dust lightly with flour.

Melt the remaining butter in a frying pan and roast the fish in it for 3-4 minutes over medium heat. Bring the stock to a boil and gradually fold in the frozen butter until the sauce is creamy. Add the capers. Arrange potatoes, asparagus spears and fish on hot plates, drizzle with a little sauce and serve on a plate.

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