pan fried skate wing with a brown butter and caper sauce

[@timbob1627]

Really nice and sincere video, upload... very helpful and much appreciated 🎉🎉🎉

[@unclemattscookerylessons]

thanks Tim, your kind comment is much appreciated

[@Blagger3000]

This is my favourite, it was my father favourite too. Probably the best tasting fish in the sea.

[@unclemattscookerylessons]

Yep i love skate good value too

[@mischahorton6826]

Most straight forward but detailed skate preparing video I’ve found, thank you. I’m trying this tomorrow night :)

[@unclemattscookerylessons]

Thanks , and be really fussy when buying skate for freshness. Hope it goes well

[@jaimiemitchell987]

Looks fantastic! I love skate wing but not easy to get hold of 🤔❤️🇬🇧 perfect way to cook it , many thanks 🙏

[@unclemattscookerylessons]

We sell it at the supermarket I work at, if you do find it just make sure it's super fresh. It turns very quickly, great value fish though

[@flashladderacrobat]

Well done, looks good, I will be doing this tonight. Thanks

[@danielohanlon3942]

One of my favourite fish dishes, delicious flavour ,thank you Matt for another good video really enjoy your approach to cooking

[@unclemattscookerylessons]

Thanks Daniel I really appreciate that

[@Wesblumarine]

Thank you for sharing!! Going to use that sauce on some Cod filets tonight.

[@edwardsferrazza9646]

You can actually eat the bones as well. Much like cartilage and is packed with calcium. Not the larger bone, the frilles from the middle of the wings down. Wonderful!

[@unclemattscookerylessons]

never considered that before, I'll have a cautious nibble of a skate bone the next time I try, thanks

[@anthonydeacon881]

Not bones! They're much like cartilage because they ARE cartilage. Skates, sharks and rays are cartilaginous fish.

[@philanderphillips2309]

@@anthonydeacon881 EXACTLY!

[@drzygote]

Nice Jazz Funk

[@stuart207]

Black

[@unclemattscookerylessons]

Ok

[@stuart207]

Butter, my bad 😂

[@unclemattscookerylessons]

black butter, yes your'e right mate, I said burnt butter didn't I? @@stuart207

[@stuart207]

Thumbnail reads brown butter, I know I'm being picky but it's not the same. Ty for not taking offence 🙏

[@unclemattscookerylessons]

OK mate, that's all good. I guess the butter in reality goes brown then you stop the process as if it actually goes black it will taste nasty. But to your point noir does mean black, it's those damn French I blame for this confusion? @@stuart207

[@CurvedSlightly]

So, when do you make the beure noisette? as that's just melted butter sauce...

[@unclemattscookerylessons]

It's browned butter, do it last minute for best results

[@meldahspeight8525]

Not nicely carmelised prefer it to have a better even colour.

[@unclemattscookerylessons]

More colour means more flavour so by all means get a bit more caramelisation

[@meldahspeight8525]

@@unclemattscookerylessons yes yours looked a bit anemic l usually get a nice golden colour on mine.