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LOCATION: Recipes >> Fish >> Skate 01

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Raie Au Beurre Noir (Skate with Black Butter)
Yield: 6 servings

1 1/2 kg skate
2 tb wine vinegar
1 tb capers
2 tb parsley, chopped

1 md carrot, sliced
1 md onion, sliced
12 peppercorns, lightly crushed
1 1/4 l water
2 tb white wine vinegar
salt to taste

2 oz butter

Make court bouillon, by putting all the ingredients in a good sized
saucepan, bringing to the boil and simmering 1/2 hour. Cool before
using. Clean skate, put butter for beurre noisette (noir) in a
small pan, chop parsley and measure out capers. Prepare and cook
accompanying vegetables. When all the preparations are complete,
put skate into cold court bouillon and bring to the boil. After
one strong bubble, lower the heat and keep the liquid below simmering
point. In 15 minutes the skate should be cooked. Drain the pieces
and put them on a warm serving dish, while you make the beurre
noisette (noir). Heat the butter in the saucepan, and cook it to
a golden brown colour (ie hazelnut colour). Immediately pour the
butter over the fish, swill out the pan with the wine vinegar,
bubble it for a few seconds and pour that over the fish too. Scatter
with capers and chopped parsley and serve immediately. Boiled
potatoes, preferably new, go well with this dish. Turn them in
parsley butter.


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