Refreshing and light, Skate with Egg and Lemon Sauce is simply delicious served with boiled potatoes and a crisp green salad.
2 lb. skate wings, cleaned, trimmed and cut into large strips
2 pints Court Bouillon
3 eggs, lightly beaten juice of
2 teaspoon salt
½ teaspoon black pepper
1 tablespoon finely chopped fresh parsley
Place the skate in a large, shallow sauce-pan. Pour over the court bouillon and bring to the boil over moderate heat.
Reduce the heat to low and simmer the fish for 15 to 20 minutes or until the fish flesh flakes very easily when tested with a fork.
Remove the pan from the heat and carefully transfer the skate to a warmed serving dish. Keep hot while you make the sauce.
Discard all but 2 fluid ounces of the cooking liquid. Place the eggs, lemon juice, salt, pepper and the reserved cooking liquid in a medium-sized heat-proof mixing bowl. Stir the ingredients well to mix. Set the bowl in a saucepan half-filled with boiling water and place the saucepan over low heat. Cook the sauce, stirring constantly, for 5 to 6 minutes or until it is fairly thick and smooth.
Remove the pan from the heat and remove the bowl from the pan. Spoon the egg and lemon sauce over the fish and sprinkle over the parsley. Serve im-mediately.