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    • Skate in black butter sauce – Raie au beurre noir

    Mark Sharron
    Easy
    20 minutes
    2
    There is nothing more classic than to serve skate with black butter. It makes a delicious dish that takes only a few minutes to put together and cook. A pretty dish for entertaining friends or serving at dinner. It is important to understand that Skate with Black Butter has a darker brown colour on the plate, with capers and herbs adding a beautiful and inviting green garnish. Fish like skates are members of the Ray family. Their long whip-like tails distinguish them from other flat fish. Fishmongers display their large pectoral fins for swimming. The flesh is white and tasty, sometimes pink, surrounded by a cartilaginous layer that makes the process of eating and preparing it simple. Using a fork, you can easily separate the flesh from the cartilage after cooking. The upper surface of the skates is a camouflage pattern, and the underside is white. Get any skin removed in the shop instead of doing it at home, this can be a hassle. Preparation and cooking time should be about 25 minutes for this recipe. The recipe for this French classic is surprisingly simple.
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    Ingredients

    • 2 small fresh skate wings, 200g-225g per piece
    • 4 tablespoons of red wine vinegar
    • 1 onion, chopped
    • 1 carrot, sliced thinly
    • 1 stick of celery, diced
    • 2 bay leaves
    • 6 peppercorns
    • A pinch of salt
    • 60g of butter
    • 1 lemon, juiced
    • 1 tablespoon of capers
    • 1 tablespoon of fresh flat-leaf parsley, chopped

    Method

    • How to Make Skate in Black Butter Sauce – Raie au Beurre Noir
    • Rinse the skate wings under cold running water and pat dry with paper towels
    • Place a large saucepan on the stove and add onion, carrot, celery, bay leaves, peppercorns, and a pinch of salt
    • Pour in enough water to fully submerge the skate wings
    • Bring the mixture to a gentle simmer over medium heat
    • Once simmering, slide in the skate wings, ensuring they remain fully submerged
    • Poach the skate wings gently for 8–10 minutes until the flesh is opaque and starts to lift from the cartilage
    • While the fish poaches, combine red wine vinegar and lemon juice in a small bowl and set aside
    • In a separate small pan, melt the butter over medium heat, swirling frequently until the butter foams and turns a deep nutty brown (beurre noir), then remove from the heat immediately to prevent burning
    • Add the red wine vinegar and lemon juice mixture to the browned butter carefully (it will sizzle), then add the capers
    • Remove the skate wings from the poaching liquid using a slotted spatula, drain briefly, and place on warm serving plates
    • Spoon the black butter sauce with capers evenly over the skate wings
    • Sprinkle fresh chopped flat-leaf parsley over each portion for color and freshness
    • Serve immediately, ideally with steamed potatoes or crusty bread on the side
    • For plating, fan out the skate wing on the plate, spoon the sauce artistically across the fish, garnish with parsley, and arrange vegetables or sides neatly alongside