Ideal for poaching but this recipe uses water and is one of Rick Stein's, who's a very good English chef who has a very practical approach to cooking in general and keen on people to be able to easily follow his recipes.
Make a court bouillon, (sounds fancy but it isn't), in a wide, shallow pan and add a sliced onion, a stick of celery sliced up, a bay leaf, 3 tablespoons of white wine vinegar, 2 tea spoons of salt and 6 black peppercorns to about 2 pints of water. Bring it to a boil and simmer for 20 minutes. This recipe is for 2 skate wings that weigh about 1 pound each; cut each wing in half and gently simmer for 10 minutes. Remove from the pan and gently drain off.
He then used a sauce which consisted of 2 tomatoes skinned, seeded and diced, 1/4 teaspoon of crushed coriander seeds, pinch of ground cumin, 1 small roasted red pepper skinned, seeded and cut into strips, chilli chopped, (to taste), 2 garlic cloves finely chopped, 5 fluid ounces extra virgin olive oil, a tablespoon of lemon juice, season with salt and pepper. Gently heat this up just before the skate is ready in a small pan until it's warmed through. Add some shredded coriander and mint leaves and stir. Spoon the sauce over the wings.
He served it with cooked new potatoes that were then drained and then added to a pan gently heated with a couple of tablespoons of extra virgin olive, stirred around a bit and pushed to the side of the pan and gently crushed the potatoes a bit using a fork. Add some watercress and stir around.
He served the dish by placing the potatoes and watercress on the plate and placed the skate wing on top. Placed his finger over the top of the extra virgin olive oil and gently drizzled some around the outside of the plate, then drizzled some balsamic vinegar over the olive oil, and sprinkled over some sea salt flakes and coarsely ground black pepper.
I suggest this recipe not necessarily to be used but as an idea of what sort of things you can try. But, another time he poached the wings similarly, served them with whole new potatoes and just drizzled over some olive oil and scattered some capers over the fish, which is what I prefer.
"No fish is suitable for poaching in milk" - no? What about when making a fish pie? It's lovely to poach the fish in milk and then flake the fish and use some of the liquor in the mash potatoes, or use it to make a sauce to go over the fish before cooking the fish pie.