Ingredients Jump to Instructions ↓

  1. Raie Au Beurre Noir (Skate with Black Butter)

  2. Yield: 6 servings

  3. 1 1/2 kg skate

  4. 2 tb wine vinegar

  5. 1 tb capers

  6. 2 tb parsley, chopped

  7. 1 md carrot, sliced

  8. 1 md onion, sliced

  9. 12 peppercorns, lightly crushed

  10. 1 1/4 l water

  11. 2 tb white wine vinegar

  12. salt to taste

  13. 2 oz butter

  14. Make court bouillon, by putting all the ingredients in a good sized

  15. saucepan, bringing to the boil and simmering 1/2 hour. Cool before

  16. using. Clean skate, put butter for beurre noisette (noir) in a

  17. small pan, chop parsley and measure out capers. Prepare and cook

  18. accompanying vegetables. When all the preparations are complete,

  19. put skate into cold court bouillon and bring to the boil. After

  20. one strong bubble, lower the heat and keep the liquid below simmering

  21. point. In 15 minutes the skate should be cooked. Drain the pieces

  22. and put them on a warm serving dish, while you make the beurre

  23. noisette (noir). Heat the butter in the saucepan, and cook it to

  24. a golden brown colour (ie hazelnut colour). Immediately pour the

  25. butter over the fish, swill out the pan with the wine vinegar,

  26. bubble it for a few seconds and pour that over the fish too. Scatter

  27. with capers and chopped parsley and serve immediately. Boiled

  28. potatoes, preferably new, go well with this dish. Turn them in

  29. parsley butter.


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