Wayne Gisslen

Skate with Caper Butter

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12 12

Method

  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

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