Raie au Beurre Noir (Skate with black butter)
Published March 13, 1984
- Total Time
- 15 minutes
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Ingredients
SKATE
4 unskinned skate wings, about 3 pounds
Salt to taste if desired
⅓ cup white-wine vinegar
1 bay leaf
½ teaspoon dried thyme
2 sprigs fresh parsley
BUTTER SAUCE
6 tablespoons butter
¼ cup drained capers
2 tablespoons red-wine vinegar
2 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
1 gram carbs; 242 milligrams cholesterol; 549 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 29 grams fat; 1088 milligrams sodium; 66 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the skate wings in a kettle and add cold water to cover and salt. Bring to a simmer and cook about four or five minutes.
- Step 2
Drain the wings and, using a sharp knife, carefully scrape away the outer coating of each wing.
- Step 3
Put the wings in a casserole in one layer and add cold water to cover and salt to taste. Add the vinegar, bay leaf, thyme and parsley. Bring the water to a full boil and remove the casserole from the heat.
- Step 4
Drain the wings on paper towels and arrange them on a serving dish.
- Step 5
To make the sauce, heat the butter in a skillet over high heat, and when it turns medium brown add the capers. Continue cooking until the butter becomes slightly blackened. Add the vinegar, swirl it around over high heat and pour the sauce over the fish. Sprinkle with parsley and serve.
Private Notes