📝 About This Recipe
A cornerstone of Parisian bistro culture, Raie au Beurre Noir showcases the delicate, fan-like texture of skate wing bathed in a deeply aromatic browned butter sauce. The 'black' butter (actually a rich, toasted hazelnut brown) is sharpened with tangy capers and bright vinegar to cut through the decadence. This dish is celebrated for its sophisticated balance of silky fish, nutty fats, and acidic highlights, making it a true masterpiece of French maritime cooking.
🥗 Ingredients
The Fish
- 4 pieces Skate wings (about 200-250g each, skinned)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Freshly ground white pepper (to season)
- 2 tablespoons Neutral oil (such as grapeseed or canola)
The Beurre Noir Sauce
- 150 grams Unsalted butter (high-quality European style preferred)
- 3 tablespoons Nonpareil capers (drained and patted dry)
- 2 tablespoons Sherry vinegar (or high-quality red wine vinegar)
- 1 tablespoon Fresh lemon juice (freshly squeezed)
- 1/4 cup Flat-leaf parsley (roughly chopped)
For the Court-Bouillon (Optional Poaching Method)
- 2 liters Water
- 1/2 cup Dry white wine (Sauvignon Blanc or Muscadet)
- 1 piece Bay leaf
- 5 pieces Black peppercorns (whole)
👨🍳 Instructions
-
1
Pat the skate wings thoroughly dry with paper towels. This is crucial for achieving a proper sear if pan-frying.
-
2
In a shallow dish, whisk together the flour, sea salt, and white pepper. Lightly dredge each skate wing in the flour, shaking off any excess so only a fine veil remains.
-
3
Heat the neutral oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat until shimmering.
-
4
Carefully place the skate wings in the pan. Cook for 3-4 minutes on the first side without moving them, until the edges are golden and the flesh begins to firm.
-
5
Flip the wings gently using a wide spatula. Cook for another 3 minutes on the second side. The flesh should be opaque and easily pull away from the cartilage 'ribs'.
-
6
Transfer the cooked fish to a warm serving platter and tent loosely with foil to keep warm while you prepare the sauce.
-
7
Wipe out the skillet used for the fish or use a fresh light-colored saucepan. Add the butter and set over medium heat.
-
8
Allow the butter to melt, foam, and eventually subside. Watch closely as the milk solids begin to turn golden brown and a nutty aroma fills the air.
-
9
As soon as the butter reaches a deep hazelnut color (noisette), add the dried capers. They will sizzle and pop slightly, becoming crisp.
-
10
Immediately remove the pan from the heat to prevent the butter from burning. Add the chopped parsley; it will crackle and turn bright green.
-
11
Carefully pour in the vinegar and lemon juice. Stand back as it will steam and bubble vigorously. Swirl the pan to emulsify the acids into the butter.
-
12
Taste the sauce—it should be punchy and rich. Add a pinch of salt if necessary.
-
13
Pour the hot, foaming brown butter and caper mixture generously over the rested skate wings.
-
14
Garnish with an extra sprinkle of fresh parsley and serve immediately while the butter is still frothing.
💡 Chef's Tips
Always dry the skate wings meticulously; moisture is the enemy of a crisp flour crust. Use a light-colored pan for the butter so you can accurately judge the color change from gold to brown. Do not walk away from the butter; the transition from 'Beurre Noisette' (brown) to 'Beurre Brûlé' (burnt) happens in seconds. If you prefer a lighter version, you can poach the skate in the court-bouillon ingredients for 6-8 minutes instead of pan-frying. Skate has a unique cartilage structure; remind guests to scrape the meat away from the center rather than cutting through it.
🍽️ Serving Suggestions
Serve with boiled or steamed small Yukon Gold potatoes tossed in parsley to soak up the butter. A side of steamed green beans or sautéed spinach provides a fresh, earthy contrast. Pair with a crisp, high-acid white wine like a Sancerre, Chablis, or a Muscadet Sèvre-et-Maine. A crusty baguette is essential for mopping up every last drop of the caper-butter sauce. Finish the meal with a light lemon sorbet to cleanse the palate after the rich butter.