A classic bistro dish par excellence, skate wing with capers and brown butter is always a success.
Ingredients for 4 persons :
- 4 skate wings (about 200 g each)
- 12 new potatoes
- 2 tbsp. tablespoon white vinegar
- 1 tbsp. wine vinegar soup
- 80 g semi-salted butter
- 3 tbsp. vinegar capers
- 1 lemon
- Coarse salt
Skate with capers and brown butter
With this recipe for skate with capers and brown butter, reconnect with the kitchen
- Brush and wash the skin of the potatoes, plunge them into a saucepan of salted water with coarse salt. Bring to a boil and simmer until the blade of a knife easily penetrates the flesh. Peel them and keep warm.
- Cut the lemon into 4 quarters.
- Place the skate wings under running water and rub them gently until they are no longer viscous.
Fill a Dutch oven with cold salted water and coarse salt, place the skate wings in it.
Pour in the white vinegar and bring to a boil. When the first broths appear, remove the pot from the heat, keeping the fish for another 5 to 6 minutes in boiling water. Using a skimmer, remove the skate wings. Remove the skin carefully and keep the parting warm.
- Place the butter in a saucepan, melt it over medium heat. Watch the cooking: as soon as it takes a nutty color (and it gives off an odor similar to that of hazelnuts), remove it from the heat. Add the wine vinegar and the drained capers. Stir and season.
- On hot plates, place the skate wings and the potatoes, sprinkle with brown butter.
Distribute the capers evenly.
Serve with lemon wedges. Serve without delay.
Know that the viscosity of the skin of the stingray is a sign of freshness. You just have to wash it well before cooking it.
Wine and caper ray accord
If the slimy skin is perfectly removed, the ray has a dense, fleshy, and slightly fibrous texture. This recipe, admittedly classic and well-known, is a real success in enhancing this fish, the butter providing the binder and coating to this sometimes a little dry flesh, while the acidity of the capers and vinegar gives relief to the whole.
This double taste dimension of the sauce gives us the trail of pairings which, according to each person's taste, will take us more clearly towards the pole of freshness or that of sweetness.
In the first case, we can choose a dry wine like a Anjou white, whose aromatic discretion will not dominate the dish too much, or a wine from northern Burgundy such as those from Auxerrois.
In contrast, the roundness of a Alsace Pineau Blanc or that of a southern Rhône coasts for lovers of red wines will draw the alliance towards a more tender character.
Recipe: T. Bryone, Photo: C. Herlédan