Raie Au Beurre Noir (Skate With Black Butter Sauce)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4pieces of skinless, boneless skate, each piece about ½-inch thick at the thickest part
- ¼cup white vinegar
- Salt to taste if desired
- 1bay leaf
- 8peppercorns
- 4sprigs fresh thyme or ½ teaspoon dried
- 6tablespoons butter
- ⅓cup drained capers
- 2tablespoons red-wine vinegar
- 4tablespoons finely chopped parsley
The Fish
The Source
Nutritional analysis per serving (4 servings)
165 calories; 17 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 275 milligrams sodium
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
Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
- Step 2
Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
- Step 3
To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.
Private Notes
Comments
Raie au beurre noir is a cherished memory for me; I was blessed to eat it Paris with my father. I LOVE IT! With massive respect for Pierre Franey and similar, though tempered, for NYT, this is so easy. I melted some butter to dark brown and foamy, a little grapeseed oil to "slow the burn", s and p, sifted flour on both sides of ¾ lb. wing and pan fried for 4 minutes per side. Removed the wing, threw in a couple of tsps nonpareil capers, same of red vinegar and perfect pan sauce! No poaching!
Vinegar and too many capers mar the delicate skate wing. I have made this fish many times accompanied by black butter, a few capers and a small squeeze of lemon with excellent results. I do not recommend this recipe.
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