I love the texture and flavor of skate. Besides, the fish cooks in four minutes. Dinner should have been a cinch. So what went wrong? The beurre noir, that’s what. While all recipes for beurre noir state that the butter would brown within 1 minute, it took this butter at least 5 minutes to show any color. Maybe it was the pan; maybe it was the quality of the butter, who knows? Meanwhile, my perfectly sautéed fish was getting cold.
“You should have warmed the plates,” said George.
The white Bordeaux was lovely. Soft, fruity, it added a touch of class to the meal.
Menu
Skate with Beurre Noir
Red Pepper Coulis*
Salad
Wine: Chateau La Rame, Bordeaux Blanc, 2009
Dessert: Chocolate Frozen Yogurt
Recipe Skate
2 pieces of skinless, boneless skate
Flour to dust
Salt and pepper
4 tablespoons butter
1 teaspoon red wine vinegar or lemon juice
1 tablespoon capers, drained
Chopped flat-leaf parsley for garnish
Lightly dust both sides of the skate with flour. Season with salt and pepper. Heat 2 tablespoons butter in a large skillet. When hot, add skate. Sauté for 2 to 3 minutes per side until the fish turns opaque. Transfer skate to two plates. (Preferably warm)
Melt remaining butter in a pan over high heat. Cook until the butter starts to turn golden. Remove from heat, swirling pan. Add vinegar or lemon juice, and capers. (Caution: the butter might splatter all over the place). Spoon sauce over skate. Garnish with chopped parsley.
*See August 4, 2010 blog for Red Pepper Coulis recipe
No comments:
Post a Comment