RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)
Provided by Moira Hodgson
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put about 2 inches water in a large frying pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes. Add the pieces of skate and simmer gently for 15 minutes. Remove and drain, place on a serving dish and keep warm.
- In a small pan heat the butter until it turns golden brown. Pour the butter over the fish. Add the vinegar and capers to the saucepan, season, bring to boil and pour over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 22 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 10 grams, Sodium 955 milligrams, Sugar 2 grams, TransFat 0 grams
RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)
Provided by Craig Claiborne
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the skate wings in a kettle and add cold water to cover and salt. Bring to a simmer and cook about four or five minutes.
- Drain the wings and, using a sharp knife, carefully scrape away the outer coating of each wing.
- Put the wings in a casserole in one layer and add cold water to cover and salt to taste. Add the vinegar, bay leaf, thyme and parsley. Bring the water to a full boil and remove the casserole from the heat.
- Drain the wings on paper towels and arrange them on a serving dish.
- To make the sauce, heat the butter in a skillet over high heat, and when it turns medium brown add the capers. Continue cooking until the butter becomes slightly blackened. Add the vinegar, swirl it around over high heat and pour the sauce over the fish. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 14 grams, Sodium 1085 milligrams, Sugar 0 grams, TransFat 1 gram
RAIE AU BEURRE NOISETTE (SKATE WITH BROWN BUTTER)
Provided by The New York Times
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put about 1 1/2 inches water in a large heavy pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes.
- Add the pieces of skate and simmer gently for 15 minutes, covered. Remove, drain, place on a serving plate and keep warm.
- 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.
- Serve immediately with boiled potatoes.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 1 gram
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