Skate and Brown Butter Sauce

Zest and juice of 1 lemon
2 tablespoons / 25 mL capers
1 ounce / 125 g butter
4 (6-ounce / 175 g) skate wing fillets, trimmed, with skin and sinew removed
All-purpose flour for dredging
Coarse sea salt and freshley ground black pepper to taste
4 ounces / 125 mL heavy cream
2 tblsp snipped chives

Puree the lemon and capers in a food processor. Reserve the paste.

Melt the butter in a large, heavy nonstick skillet over medium-high heat. Meanwhile, dredge the fillets in the flour. Watch as the butter melts and begins to froth. When it begins to brown add the skate wing fillets and sear them on one side for 3 or 4 minutes until they are golden brown. Season on both sides as the fish cooks. (Meanwhile, begin the asparagus) Flip them and sear on the second side just to cook the fish though. Skate cooks quickly because it is thin, so be vigilant!

Remove the fish to a platter and keep warm. Add the cream to the pan and boil until reduced by half. Stir in the reserved paste and chives. Serve Immediately.