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Raie Au Beurre Noir (Skate with Black Butter)

ingredients

serves 4
1 1/2 lb (700 g) wing of skate
1 onion, sliced
4 tbsps white wine vinegar
few sprigs fresh parsley
2 oz (50 g) unsalted butter
1 tbsp capers

to garnish:

fresh chopped parsley

method

1. Put the skate into a large frying pan and cover with cold water. Add the onion, half the vinegar and the parsley.

2. Bring to the boil, reduce the heat and simmer gently for 15 minutes.

3. Take out of the pan, remove the skin, take fish off the bone and cut into 4 pieces.

4. Place in a warmed serving dish. Melt the butter in a pan and heat until it just turns rich golden brown.

5. Add the remaining vinegar and capers and boil for 1 minute. Pour over the fish and sprinkle with parsley.

What did you think?

11 people have helped to review this recipe. Thankyou!

Boo! Please don't do this to the fish!
posted by Craig @ 04:26PM, 5/02/09
Simply fillet the skate, dust with seasoned flour and QUICKLY saute the fish.

remove from the pan and place on serving plate or platter, add whole butter to the hot pan, cook the butter until dark, ad a tiny bit of fresh lemon juice while shaking the pan with fresh chopped parsley to make the sauce.

pour sauce over fish and serve.
Lovely
posted by Leon @ 10:34AM, 6/18/09
You have not eaten fish until you have eaten skate
Fillet
posted by aaronalligator@gmail.com @ 09:49AM, 4/05/10
Skate is best when left on the cartilege.plenty of lemon,herbs
andolive oil simmered in rice vinegar and water 5min on each side.
Do not fillet
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