Poached Skate with Black Truffle Butter

Fill a large shallow covered pan half full with water. The pan should be large enough to accommodate all of the vegetables and the fish.

Add the carrot, fennel, lemon, peppercorns, salt and chiles, cover and bring to a boil. Reduce heat to a very low simmer.

Add the skate, cover and cook for 5 - 8 minutes. The skate will cook very quickly, so be sure that it does not overcook.

Remove the skate from the poaching pan to a serving plate.  Top with a slice of the  black truffle compound butter and serve immediately.

Black Truffle-Parsley Compound Butter:

1 oz. black truffle, coarsely chopped (may substitute frozen if fresh are unavailable)

½ Tbsp pink peppercorns

2 sprigs fresh parsley, chopped

salt & freshly ground pepper to taste

¼ lb unsalted butter (1 stick), softened

Add the softened butter to a small food processor and pulse a few times until smooth. Add the rest of the ingredients and season with salt and pepper to taste.

Pulse the processor a few times to incorporate all the ingredients, but do not over process - you'll want a few chunks of truffle for interest.

Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, put the processed butter in a mound in the middle of the plastic wrap. Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly.

Using a sharp knife or skewer, prick the plastic wherever there is a bubble to let the air escape.

Place the rolled up compound butter into the refrigerator to chill & firm up.

For best results, use the following day after the flavors have had a chance to blend and meld.

Compound butters may be stored in the refrigerator for a week or more and can be frozen for several months.