Best Skate Au Beurre Noir Recipes

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LEMON-PARSLEY FISH CAKES



Lemon-Parsley Fish Cakes image

These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
  • In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
  • Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
  • To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)



Raie au Beurre Noir (Skate with black butter) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 unskinned skate wings, about 3 pounds
Salt to taste if desired
1/3 cup white-wine vinegar
1 bay leaf
1/2 teaspoon dried thyme
2 sprigs fresh parsley
6 tablespoons butter
1/4 cup drained capers
2 tablespoons red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Put the skate wings in a kettle and add cold water to cover and salt. Bring to a simmer and cook about four or five minutes.
  • Drain the wings and, using a sharp knife, carefully scrape away the outer coating of each wing.
  • Put the wings in a casserole in one layer and add cold water to cover and salt to taste. Add the vinegar, bay leaf, thyme and parsley. Bring the water to a full boil and remove the casserole from the heat.
  • Drain the wings on paper towels and arrange them on a serving dish.
  • To make the sauce, heat the butter in a skillet over high heat, and when it turns medium brown add the capers. Continue cooking until the butter becomes slightly blackened. Add the vinegar, swirl it around over high heat and pour the sauce over the fish. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 14 grams, Sodium 1085 milligrams, Sugar 0 grams, TransFat 1 gram

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)



Raie au Beurre Noir (Skate with Black Butter) image

Provided by Moira Hodgson

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 pounds skate, cut into 4 portions
1 onion, sliced
3 sprigs parsley
1 lemon, sliced
1 teaspoon peppercorns
1 tablespoon vinegar
4 tablespoons butter
2 tablespoons capers
Coarse salt and freshly ground pepper

Steps:

  • Put about 2 inches water in a large frying pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes. Add the pieces of skate and simmer gently for 15 minutes. Remove and drain, place on a serving dish and keep warm.
  • In a small pan heat the butter until it turns golden brown. Pour the butter over the fish. Add the vinegar and capers to the saucepan, season, bring to boil and pour over the fish. Serve immediately.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 22 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 10 grams, Sodium 955 milligrams, Sugar 2 grams, TransFat 0 grams

OEUFS AU BEURRE NOIR - EGGS WITH BLACK BUTTER



Oeufs Au Beurre Noir - Eggs With Black Butter image

An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

2 eggs
1 tablespoon wine vinegar
1 tablespoon butter
1 teaspoon parsley, chopped

Steps:

  • Poach the eggs in water to which a little vinegar has been added.
  • Remove while still soft and place in a dish in warm oven.
  • Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
  • Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
  • Pour over eggs and serve at once.

Nutrition Facts : Calories 249.3, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 222.5, Carbohydrate 0.9, Sugar 0.8, Protein 12.7

RAIE AU BEURRE NOISETTE (SKATE WITH BROWN BUTTER)



Raie au Beurre Noisette (Skate With Brown Butter) image

Provided by The New York Times

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 onion, sliced
3 sprigs parsley
1 lemon, sliced
1 teaspoon peppercorns
2 pounds skate, cut into 4 portions
3 ounces butter
1 tablespoon vinegar
2 tablespoons capers
Coarse salt and freshly ground pepper to taste

Steps:

  • Put about 1 1/2 inches water in a large heavy pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes.
  • Add the pieces of skate and simmer gently for 15 minutes, covered. Remove, drain, place on a serving plate and keep warm.
  • In a small pan heat the butter until it turns golden brown. Do not burn it. Pour the butter over the fish. Add the vinegar and capers to the saucepan, bring to boil and pour over fish.
  • Serve immediately with boiled potatoes.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 1 gram

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER SAUCE)



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

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

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

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