The wing-shaped pectoral fins are the edible part of a skate. Their boneless flesh is firm, white, and sweet, not unlike that of scallops. In France they are poached, then served with «black» butter, i.e. butter cooked over low heat until dark brown (not black) and flavoured with a few drops of wine vinegar.
Skate having been placed on Greenpeace's red list, please replace it with lobster or shrimp.
|500 g||skate wing|
|1/4 cup||wine vinegar||65 mL|
|6 leaves||fresh sage||2 g|
|1/4 cup||butter, unsalted||60 g|
|2 tbsp||capers||20 g|
|1||Belgian endive (Witloof) [optional]||150 g|
|40 g||Parma ham/Prosciutto [optional]||3 1/2 slices|
- Preheat the oven to the lowest setting to keep the cooked skate warm until serving. This step is important to prevent it from becoming sticky and jelly-like.
- Wash the skate in water with one spoonful of vinegar to remove its natural ammonia odour. Pat-dry the fish, then put it in a saucepan and cover it with cold water. Pour in 2 tablespoons vinegar and the sage leaves. Season with salt. Bring the liquid to a boil, then reduce the heat to low and simmer, uncovered, 12-15 min. It is important to keep the saucepan at just a gentle boil to prevent damaging the delicate flesh of the skate. Check with a fork to see if the fish is cooked through: its juice must be colourless.
- Lift the skate out of the saucepan using a slotted spatula or a skimmer, then place it on a serving plate. Cover the fish loosely with aluminum foil or another plate and set aside in the oven.
- Melt the butter in a frying pan over high heat until it becomes brown (a little darker than the "hazelnut" stage). Immediately remove the pan from the heat to prevent the butter from burning, otherwise it will taste burnt and be difficult to digest. Add the remaining vinegar and the capers. Put the pan back on the heat and bring to a quick boil. Pour the sauce over the skate and serve right away.
- For a nicer presentation and more sophisticated taste, melt a small quantity of butter in a skillet, add the optional chopped endive and prosciutto, and then sauté 2-3 min. Serve them on top of the skate.
Nutrition Facts Table
per 1 Serving (200g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Fibre, Folacin, Iron, Manganese, Vitamin B2, Vitamin D, Vitamin E
- Good source of :
- Magnesium, Phosphorus, Potassium, Vitamin A, Vitamin K
- Excellent source of :
- Vitamin B12, Vitamin B6
- Free :
|Meat and Alternatives||3 ½|