Jeni Wright, Eric Treuille, Le Cordon Bleu

Nut-brown Butter

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Called beurre noisette in French, this is the classic butter for frying white fish, especially skate wings. Remove the dark skin and coat with seasoned flour.

Heat 4 tbsp butter in a frying pan until it turns a light nutty brown. Add the skate wings and fry for 8-10 minutes, turning once.

© 1996 All rights reserved. Published by Le Cordon Bleu.