1824 Raie au Beurre Noir or Raie au Beurre Noisette

Skate with Beurre Noir or Brown Butter

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the skate in water containing 12 g (½ oz) salt and 2 dl (7 fl oz or U.S. cup) vinegar per 1 litre ( ptor 4½ U.S. cup) water. Drain well, place in a suitable dish making sure that the fish is quite dry. Sprinkle with parsley, a few drops of lemon juice, and finally coat with either Beurre Noir or with butter cooked to a light brown colour, using 200 g (7 oz) butter per 10 portions.