Skate with Caper Butter


U.S. Metric Ingredients
12 12 Skate fillets, 4 oz (125 g) each
to taste to taste Salt
to taste to taste White pepper
3 fl oz 90 mL Vegetable oil
3 fl oz 90 mL Clarified butter
as needed as needed Flour
1 oz 30 g Shallots, chopped fine
6 fl oz 180 mL White wine
1 fl oz 30 mL Lemon juice
12 tbsp 180 mL Capers, drained
12 oz 360 g Butter, cut into small pieces
to taste to taste Salt



  1. Season the fillets with salt and white pepper.
  2. Heat the oil and clarified butter in a sauté pan over moderate heat.
  3. Dredge the fillets in flour and shake off excess.
  4. Sauté the fish, browning it lightly on both sides, until done.
  5. Place the fillets on hot dinner plates.
  6. Drain the butter and oil from the sauté pan, leaving a thin film on the bottom.
  7. Add the shallots and sauté just until they are soft.
  8. Add the wine. Reduce until about 1 fl oz (30 mL) remains.
  9. Add the lemon juice and capers.
  10. Whip in the raw butter as for making beurre blanc.
  11. Season the caper butter to taste with salt.
  12. Pour the butter over the fish fillets.

Per serving: Calories, 450; Protein, 2 g; Fat, 37 g (90% cal.); Cholesterol, 115 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 510 mg.


For a different kind of caper butter, plate the sautéed skate and top each portion with 1 tbsp (15 mL) capers. Pour hot beurre noisette over the fish, using 1–2 tbsp (15–30 mL) butter per portion.