Raie au Beurre Noir (Skate Wing with Black Butter and Capers)
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Ingredients
- 4 skate wings
- 100 g unsalted butter
- 2 tbsp capers, drained
- 2 tbsp red wine vinegar
- 10 g fresh flat-leaf parsley, chopped
- 400 ml fish stock
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 51.8 g
- Carbohydrate
- 0.6 g
- of which sugars
- 0.3 g
- Fat
- 25.2 g
- of which saturates
- 13.9 g
- Fibre
- 0.2 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the fish stock to a gentle simmer in a wide pan.
- 2
Season the skate wings and poach for 8-10 minutes until the flesh lifts easily from the cartilage, then lift out and keep warm.
- 3
Melt the butter in a frying pan over a medium heat, swirling until it turns a deep golden brown.
- 4
Add the capers and red wine vinegar and let it bubble for 30 seconds.
- 5
Stir in the parsley and pour the black butter over the skate.
- 6
Serve immediately.
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