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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

    • Make sure that the frying pan is big enough to accommodate both skate portions lying next to each other. Using a large pan will ensure they hold their shape once cooked; curly is less appealing.

    • Cover them with enough water to keep them submerged. Add the sliced carrot, onion, celery, a bay leaf, some peppercorns, and one-half of the red wine vinegar, along with salt. Put the pot on moderate heat and bring it to a boil.

    • A thicker portion will only take 5 to 10 minutes more, and you can test the fish’s doneness by pressing its flesh. When it becomes firm, it is done.

    • The sauce can be prepared while the skates are cooking. Melt the butter over medium heat in a small saucepan. Continually heat until a light brown colour appears. As soon as it has done so, squeeze in the lemon juice and remaining wine vinegar. Blend well.

    • Then, stir in the chopped parsley (reserve a few leaves for serving) along with the capers. Add salt and pepper to taste.

    • Transfer the fish to plates once it has been drained. Place the sauce on top. To finish, sprinkle the remaining parsley on top.

    • Make sure you serve it right away! You can serve it with steamed vegetables and roasted potatoes for a delicious meal.

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