Raie au Beurre Noir (Skate with black butter)

Name: Raie au Beurre Noir (Skate with black butter)
Total time: 15 min
Yield: 4 servings
Cuisine: french
Ingredients: 4 unskinned skate wings, about 3 pounds; Salt to taste if desired; 1/3 cup white-wine vinegar; 1 bay leaf; 1/2 teaspoon dried thyme; 2 sprigs fresh parsley; 6 tablespoons butter; 1/4 cup drained capers; 2 tablespoons red-wine vinegar; 2 tablespoons finely chopped parsley

By Craig Claiborne

Total Time: 15 minutes
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:4 servings

Skate

4unskinned skate wings, about 3 pounds
Salt to taste if desired
⅓cup white-wine vinegar
1bay leaf
½teaspoon dried thyme
2sprigs fresh parsley

Butter Sauce

6tablespoons butter
¼cup drained capers
2tablespoons red-wine vinegar
2tablespoons finely chopped parsley

Ingredient Substitution Guide

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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.