Soak the
skate in cold water for at least 15 minutes. Then poach it in a
court-bouillon made with vinegar for about 10 minutes, or until the fish
is cooked. Drain. Remove the black skin if necessary. Arrange the pieces
of skate on a heated plate and keep warm. Melt the butter and mix in the
lemon juice.
Sprinkle the
capers over the skate, then pour on the lemon and butter sauce. Serve at
once.