SKATE WING IN BLACK BUTTER SAUCE/RAIE AU BEURRE NOIR
Skate are bottom-dwelling fish that look something between
a fish and a sting ray. These fish are a member of the ray family, a cousin of
sharks, with pectoral fins that are so large that they appear to be wings,
hence the term "skate wing."
It is amazing how with the addition of simple ingredients
like browned butter, vinegar, capers and parsley can turn an ordinary fish into
a French masterpiece. For people who do
not like lots of bones in fish, this is ideal as the creamy flesh comes away
from the bone with no fuss or bother, and they're really easy to cook.
Serves 4
Ingredients:
4 skate wings
1 slice of onion
2 parsley stalks
Pinch of salt
6 black peppercorns
Beurre Noir:
60g butter
30ml white wine vinegar
1 tbsp capers
1 tbsp chopped fresh parsley
Method:
Place the skate wings in one layer into a large
pan. Completely cover the fish with water and add
the onion, parsley stalks, salt and peppercorns. Bring gently to the boil with the pan
uncovered. Allow to simmer gently for around 15
to 20 minutes.
Lift the fish out onto a serving plate and remove any
skin or large pieces of bone. Take care
not to break up the fish.
In a small pan, add the butter and cook over high heat
until it begins to brown. Add the capers
and immediately remove the butter from the heat. Add the vinegar, which will cause the butter
to bubble. Add the parsley and pour
immediately over the fish and serve immediately.
I like to serve with boiled new potatoes and veg.
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