If you're craving a rich, savory, and totally delicious French dish, then look no further than skate au beurre noire, a classic recipe that has been delighting taste buds for centuries. Made with tender skate fish delicately pan-fried and bathed in a luscious brown butter sauce, this dish is a true culinary masterpiece that combines simplicity with utter perfection.
Here are our top 5 tried and tested recipes!
SKATE AU BEURRE NOIR
This dish is served at the Parisian-style bistro Pastis in New York City and comes to us courtesy of co-chef Lee Hanson. It is garnished in simple French style with potatoes cut into seven-sided football shapes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a small pot of salted water to a boil. Slice off a little from each end of the potato. Cut potato in sixths lengthwise. Cut the wedges into elongated seven-sided ovals; hold potato wedge steady with fingertips and, with a small paring knife, trim all sharp edges. Work from top to bottom of piece in a quick curving movement, turning the piece slightly between each cut. The finished pieces should be of uniform size and shape. Add potatoes to boiling water. Reduce heat to low, and simmer until tender, about 15 minutes. Drain and reserve.
- Bring stock to a boil in a medium saute pan. Reduce to a simmer. Season both sides of skate with salt and pepper. Place in pan; cover and cook 2 minutes. Turn fish. Cover once again, and cook until opaque, about 2 minutes more. With a fish spatula, transfer skate to two plates. Place three pieces of potato on each plate.
- While fish is cooking, melt butter in a separate medium saute pan over high heat. Cook until butter starts to turn golden, about 1 minute. Remove from heat, swirling pan. This swirling motion combined with the remaining heat in the pan will bring the butter to its desired, almost-black color. Add lemon juice, capers, parsley, and a pinch salt and pepper. Spoon sauce over skate. Serve.
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 NOIR (SKATE WITH BLACK BUTTER SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
- Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
- To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 14 grams, Sodium 1090 milligrams, Sugar 0 grams, TransFat 1 gram
BALSAMIC BEURRE NOIR
An incredibly easy and delicious balsamic butter sauce.
Provided by Chef John
Categories Compound Butters
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Melt butter in a skillet over medium heat until it foams. Stir in garlic; cook until edges just start to turn golden, about 2 minutes.n
- Stir balsamic vinegar into skillet, bring to a simmer and cook over medium heat until vinegar is reduced by 2/3 to create a thick sauce, 1 to 2 minutes.n
- Stir in chile peppers and reduce heat to low.n
- Whisk in tomato paste, salt and black pepper. Remove skillet from the heat.n
- Stir in butter; whisk constantly until the butter melts and is completely incorporated into the sauce.n
Nutrition Facts : Calories 167.7 calories, Carbohydrate 7.1 g, Cholesterol 41.3 mg, Fat 15.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 9.9 g, Sodium 52.4 mg, Sugar 6.2 g
SKATE AU BEURRE NOIRE
Make and share this Skate Au Beurre Noire recipe from Food.com.
Provided by Jane Gib
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the water, 1 tbls vinegar, onion, bay leaf and fish to the boil.
- then let it simmer for about 15 minute.
- Remove fish and drain off any liquid, then place on a dish.
- melt some butter until dark brown. Season the fish and add the parsley and capers.
- pour the brown butter over the fish.
- warm the rest of the vinegar (1tbls) and pour over the fish.
Nutrition Facts : Calories 63.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 44.2, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 0.3
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- Be sure to clean and trim the skate wings thoroughly before cooking.
- Season the skate wings liberally with salt and pepper.
- Cook the skate wings in a hot skillet until they are golden brown and crispy on both sides.
- Do not overcrowd the skillet, or the skate wings will not cook evenly.
- To make the beurre noir, be sure to use unsalted butter and cook it over medium heat until it is brown and nutty.
- Add the lemon juice and capers to the beurre noir just before serving.
- Serve the skate wings immediately, topped with the beurre noir and parsley.
Conclusion:
Skate au beurre noir is a delicious and elegant dish that is sure to impress your guests. It is a relatively simple dish to make, but it requires careful attention to detail. By following the tips above, you can ensure that your skate au beurre noir is perfect.
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