Skate Au Beurre Noir Recipes

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)

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.

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)

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.

FISH CAKES WITH PEACH DIPPING SAUCE

Steps:

• Peel and cut potato into 1-inch dice. Place in a small saucepan; add enough cold water to cover by 2 inches. Bring to a boil; reduce heat to medium-low, and simmer until potato is tender when pierced with a sharp knife, about 12 minutes. Drain; while potato is still hot, pass it through a ricer or food mill into a large bowl. Set aside.
• Combine milk and thyme in a small saucepan, and bring to a boil over medium-high heat. Add fish fillets; cover pan, and reduce heat to low. Cook until fish is opaque and cooked through, about 12 minutes. Drain fish in a colander, reserving cooking liquid. Discard thyme.
• Add fish to potatoes, and mash with a fork until fish is broken up into very small pieces and mixture is well combined. If mixture is too dry, add some of the reserved cooking liquid a tablespoon at a time. Season with salt and pepper.
• Thinly slice one of the peaches into 18 slices, and set aside. Chop remaining peaches into 1/4-inch pieces. Place chopped peaches in a small saute pan, and add 1/4 cup water; season with salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until peaches are soft, 3 to 5 minutes. Remove from heat; let cool slightly. Transfer to a blender or food processor, and puree until mixture is smooth.
• On a clean work surface, divide fish mixture into six parts. Shape each part into a 1-inch-thick fish shape using your hands. Heat the oil in a medium saute pan over medium heat. Working in batches so as not to overcrowd the pan, add fish cakes, and saute until they are golden on both sides, 2 to 3 minutes per side. Using a slotted spatula, transfer to a large plate. Repeat with remaining fish cakes.
• To serve, pour 1/4 cup peach puree on each plate, and use reserved peach slices (3 per plate) to make waves. Place a fish cake on each plate, and serve.