RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER SAUCE)

Raie Au Beurre Noir (Skate With Black Butter Sauce) image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

4 pieces of skinless, boneless skate, each piece about 1/2-inch thick at the thickest part
1/4 cup white vinegar
Salt to taste if desired
1 bay leaf
8 peppercorns
4 sprigs fresh thyme or 1/2 teaspoon dried
6 tablespoons butter
1/3 cup drained capers
2 tablespoons red-wine vinegar
4 tablespoons finely chopped parsley

Steps:

Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 14 grams, Sodium 1090 milligrams, Sugar 0 grams, TransFat 1 gram