Raie au Beurre Noisette (Skate With Brown Butter)
Updated Nov. 14, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1onion, sliced
- 3sprigs parsley
- 1lemon, sliced
- 1teaspoon peppercorns
- 2pounds skate, cut into 4 portions
- 3ounces butter
- 1tablespoon vinegar
- 2tablespoons capers
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
393 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 37 grams protein; 723 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
Put about 1½ inches water in a large heavy pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes.
- Step 2
Add the pieces of skate and simmer gently for 15 minutes, covered. Remove, drain, place on a serving plate and keep warm.
- Step 3
In a small pan heat the butter until it turns golden brown. Do not burn it. Pour the butter over the fish. Add the vinegar and capers to the saucepan, bring to boil and pour over fish.
- Step 4
Serve immediately with boiled potatoes.
Private Notes
Comments
You can tell that skate is out of fashion when there are no skate recipes with photos on the NY Times... but I had some skate and was drawn to how straightforward this dish was. Some questions - when to season with salt and pepper? What kind of vinegar to use? I used white wine vinegar, and seasoned at the end. FWIW I only cooked the skate for 8 minutes (I'm sure the size can vary). It was tasty with minimal clean up. Leaving this note for anyone else tempted to try this old-fashioned recipe!
Made just as written and it was great. People who did not have success may not have had the freshest fish. My fish guy says skate spoils quickly after it is skinned and filleted, so it is a “buy today, cook today” fish.
Skate is lovely! Poaching pieces for about 8 mins seemed right. Two rookie mistakes: first, I was so worried about burning the butter that I undercooked it, so it wasn't as brown or nutty-flavored as it should have been; also, I made too much sauce (full amount for only 2 fillets) and even with boiled potatoes to soak it up, the fish was swimming (ha, ha) in sauce; Vinegar and capers were a nice foil for the richness of all that butter. Cider vinegar worked fine. Garnished with chopped parsley.
This recipe turned out fantastic. So easy and obsessed with the texture of skate.
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