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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Daye Bola
dayebola66@gmail.com5 stars! This recipe is a winner. The fish was cooked to perfection and the sauce was divine. I will definitely be making this again.
Gregorio D. Gonz√°lez
dgregorio@gmail.comThis was my first time cooking fish, and it turned out great! The recipe was easy to follow and the fish was cooked perfectly.
Angie Weesner
angie6@gmail.comI'm not a fan of skate, but I thought this recipe was pretty good. The sauce was especially nice.
oyibotano Emamode
oyibotano-e@yahoo.comThe fish was a bit overcooked, but the sauce was delicious.
Zulfiqar Wadood
z37@hotmail.comThis dish was a bit bland for my taste. I think it could have used more seasoning.
Abir ff yt
abir.f@gmail.comI love this recipe! The fish is always cooked perfectly and the sauce is so flavorful. I usually serve it with rice or mashed potatoes.
Iwona Wrona
wrona.iwona25@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The fish was delicious and the sauce was amazing. I served it with roasted vegetables and it was a perfect meal.
Joyce Chipola
jchipola96@hotmail.co.ukI followed the recipe exactly and the dish turned out perfectly. The fish was cooked through but still moist, and the sauce was creamy and flavorful. I highly recommend this recipe.
Sumon Gaming
sumon_g22@hotmail.co.ukThis was my first time cooking skate and I was pleasantly surprised. The fish was mild and flaky, and the beurre noir sauce added a nice richness. I'll definitely be making this again.
Jeff Richardson
jeff@gmail.comI've made this dish several times and it always turns out great. The beurre noir sauce is especially delicious. I like to serve it over rice or pasta.
Boyan Dokov
boyan@gmail.comThis recipe was a delight! The fish was cooked to perfection and the beurre noir sauce was rich and flavorful. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. Definitely a keeper!