Skate In Ravigote Sauce
|Court bouillon||To Taste|
|Garlic||1 Clove (5 gm)|
|White wine||4 Ounce|
Poach the fish for 30 minutes in the Court Bouillon: chop the shallots, parsley and mushrooms.
Boil them in the white wine and vinegar with half glass of Court Bouillon in which the fish was cooked, and simmer until the liquid is almost completely reduced.
Just before serving add some capers or gherkins, according to taste.
Spread this thick sauce over the pieces of fish which should meanwhile have been skinned and kept hot.
Note: In Normandy dry or draught cider is frequently used in place of white wine in cooking with excellent results.