Rinse the skate fins well to remove the viscous part on the skin.
Cook a duxelle, to do this sweat a finely chopped shallot in a little butter, let brown add the mushrooms cut into fine brunoise, let melt gently.
Add the remaining finely chopped shallots to the duxelles.
Arrange the skate wings in a dish, add the mushroom duxelles, the white wine and the fish stock, sprinkle over the remaining butter cut into small pieces, season with salt and freshly ground pepper.
Cover the dish with parchment paper and heat gently. Then put in the oven at medium heat 180°C, basting often with the cooking base.
After 10 minutes, remove the paper covering the dish and continue cooking in a hot oven at 200°C, basting often and until the wetting is almost completely reduced.
When cooking is finished, sprinkle the skate wings with chopped parsley and serve in the baking dish.
Recommended garnish:cabbage, bacon bits, mushroom heads.
