Aile de Raie Beurre Noisette aux Câpres

Skate with Black Butter and Capers

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Preparation info

  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Skate wing 1.5 kg
  • Bouquet garni 1
  • Leeks 2
  • Celery stalks 2
  • Capers 2 tablespoons
  • Butter 150 g
  • Lemon 1
  • Salt, pepper

    Method

    1. Prepare a vegetable stock. Boil 2 litres of water with the leeks, bouquet garni and celery for 1 hour.
    2. Poach the skate for 10 minutes in the stock, remove, and scrape off the gelatinous part on the flesh.
    3. Melt the butter over a gentle heat and cook until it develops a beautiful golden colour. Add the juice from the lemon and the capers and season. Dress the skate with this caper butter.