Skate with Brown Butter and Capers

Name: Skate with Brown Butter and Capers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces skate wings (about 150g each, skin removed); 1 cup all-purpose flour (for dredging); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 3 tablespoons olive oil; 100 grams unsalted butter (cut into pieces); 2 tablespoons capers (drained); 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons parsley (chopped)

35 min 4 servings Medium

All Recipes

Delicate skate wings are accentuated with nutty brown butter and tangy capers for a classic French dish.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Skate with brown butter and capers is a classic dish that brings out the delicate flavour of skate wings with a rich and nutty sauce. This preparation is simple yet elegant, relying on the quality of the fish and the perfect execution of the beurre noisette. The capers add a briny tang that cuts through the richness of the butter, creating a balanced dish that is both light and satisfying. A hint of lemon juice lifts the flavours, making this a perfect dish for a special occasion or a delightful weeknight dinner.

Instructions

Prepare the skate

Pat the skate wings dry with paper towels. Season with salt and pepper.

Pro tip: Dry fish ensures a nice crust when seared.

Dredge the skate

Place flour in a shallow dish. Dredge skate wings in flour, shaking off excess.

Cook the skate

Heat olive oil in a large skillet over medium heat. Add skate wings and cook for 4-5 minutes each side or until golden brown and cooked through.

Pro tip: Fish should reach an internal temperature of 145°F / 63°C.

Make the brown butter

In a separate pan, melt butter over medium heat. Cook until it turns golden brown and smells nutty, about 3-4 minutes.

Pro tip: Watch closely to prevent burning.

Add capers and lemon

Add capers to the browned butter. Stir in lemon juice. Remove from heat.

Pro tip: Deglaze with lemon juice to lift the flavours.

Serve

Plate the skate wings and pour the brown butter sauce over them. Garnish with chopped parsley.

Pro tip: Serve immediately for best texture.

💡

Tips & Tricks

Use fresh skate wings from a reputable fishmonger.
Ensure butter is browned, not burned, for a rich, nutty flavour.
Deglaze the pan with lemon juice to enhance the sauce.
Serve immediately for best texture and taste.

Frequently Asked Questions

recette des ailes de raie

To make skate with brown butter and capers, dredge skate wings in flour, cook until golden, and top with a sauce of browned butter, capers, and lemon juice.

How do you know when skate is cooked?

Skate is cooked when it reaches an internal temperature of 145°F / 63°C and flakes easily with a fork.

Can you substitute another fish?

Yes, sole or flounder can be used as alternatives to skate.

What should I serve with skate?

Serve with steamed vegetables or a light salad to complement the flavours.

How do I store leftovers?

Store skate and sauce separately in airtight containers in the fridge for up to two days.

Serving Suggestions

Serve this skate dish with a side of steamed vegetables or a light salad to keep the meal balanced. A crisp white wine like a Sauvignon Blanc pairs beautifully with the buttery sauce and the delicate fish. If you have leftovers, store the fish and sauce separately in airtight containers in the refrigerator for up to two days. Reheat gently to preserve the texture of the skate.

Nutrition per serving

420

Calories

30g

Protein

30g

Fat

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