Skate Wings with Beurre Noisette
by slowthinker
Prep time: 0:05
Overall time: 0:15
Servings: 1 serving
INGREDIENTS
(per portion)
1 Skate wing
water (enough to cover the skate wing)
2 lemons
handful of capers
a few peppercorns
bay leaf
2 celery storks
75g butter
chopped parsley
INSTRUCTIONS
Place 1 lemon (halved), the peppercorns, bay leaf and celery in the water in a large pan. Add a little salt and place the skate wing inside. Bring the water to the boil and immediately take off the heat (allowing for a little time to rest in the still hot stock, this is as much cooking as the fish needs).
Now add the butter to a separate skillet and heat gently. While this is happening, juice the remaining lemon. As the butter turns a nutty brown color, immediately add the lemon juice and capers and remove from the heat.
Place the skate wing in the center of a large plate, cover with the butter sauce and a little chopped parsley.
CHEF COMMENTS
I love this dish and it&#039;s so easy to make.<br />
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* Please use capers that were packed in salt or brine, not vinegar as these are usually superior.
Tagged: maincourses, seafood, skate add tags
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4 Recipe Reviews
tomb
reviewed Skate Wings with Beurre Noisette
The skate wings are hard to find here in the States. But we found some and made this dish. It was not too good and the capers made it bitter to us.
slowthinker
reviewed Skate Wings with Beurre Noisette
Tomb, if the sauce tasted bitter it sounds like you took the butter a little too far, there's a definite point where the butter begins to burn slightly and take on a harsh bitter flavour. Sorry the dish didn't turn out as you expected though :/
ryansnyder
reviewed Skate Wings with Beurre Noisette
I haven't made this dish, but reading the comments below it reminds me of many dishes containing capers that I have made for people in the States. They usually hate the bitter flavor provided by the capers and pick all of the capers off. I personally love capers, but I just have to be mindful of who I prepare them for.
slowthinker
reviewed Skate Wings with Beurre Noisette
I guess capers are a little more common over here, they appear in many european countries cuisines, usually to offset richness. You could leave them out of this recipe, but it wouldn't really taste the same, if you wash the capers it does take some of the edge off the flavour which may help though. I'm kind of addicted to them, especially on pizzas with seafood and olives. http://www.montrealfood.com/capers.html
