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.
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Daye Bola
[email protected]5 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
[email protected]This 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
[email protected]I'm not a fan of skate, but I thought this recipe was pretty good. The sauce was especially nice.
oyibotano Emamode
[email protected]The fish was a bit overcooked, but the sauce was delicious.
Zulfiqar Wadood
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
Abir ff yt
[email protected]I 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
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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!