Skate with "Black" Butter

Skate with "Black" Butter

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.

2 servings
Preparation 10 min
Cooking 15 min

300 calories per serving 


Ingredients

500 g skate wing, without skin    
1/4 cup wine vinegar   65 mL
6 leaves fresh sage   2 g
1 pinch salt [optional]   0.1 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nutrition Facts

per 1 serving (290g)

Amount

% DV*

* DV = Daily Value

Calories

300

Fat

19 g

29 %

Saturated 11 g
+ Trans 1 g

60 %

Cholesterol

135 mg

Sodium

550 mg

23 %

Carbohydrate

4 g

1 %

Fibre

3 g

12 %

Sugars

0 g

Protein

28 g

Vitamin A

15 %

Vitamin C

4 %

Calcium

8 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 2 servings

More info

Claims

Free :
Sugar
Low :
Calories
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

More info


This recipe is in the following categories: Fish | Main courses/Entrées | Diabetes-friendly | Low Calorie | French

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