Poached Skate with Brown Butter Recipe

Name: Poached Skate with Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Fish Fumet; 10 tablespoons salted butter; 5 tablespoons red wine vinegar; 1/2 cup drained capers; Freshly ground white pepper, to taste; 3 cups Court Bouillon; 4 (7-ounce) cleaned skate wings; Fine sea salt, to taste; 4 teaspoons thinly sliced fresh chives; One 14-by-10-inch roasting pan; Long, wide spatula

Servings: persons

1
1 Preheat the oven to 550 degrees.
2
Put the fumet in a medium saucepan over high heat.
3
Bring to a boil, lower the heat, and simmer until reduced to 1/4 cup, about 3 minutes.
4
2 Put 8 tablespoons of butter in a medium saucepan over high heat.
5
Cook, gently shaking the pan, until the butter turns dark brown, but not black, about 2 minutes.
6
Pour the vinegar into the center of the pan and whisk it in.
7
Remove the pan from the heat and continue whisking for about 20 seconds.
8
3 Bring the fish fumet to a boil and, whisking constantly, begin very slowly dripping in the brown butter.
9
After about 15 seconds, pull the pan off the heat but keep it near the hot burner.
10
Continue slowly adding the butter until the sauce is emulsified and all the brown butter is incorporated.
11
Add the remaining 2 tablespoons of butter and whisk slowly until it is absorbed into the sauce.
12
Stir in the capers and season with pepper.
13
Cover and keep warm, near but off of the heat.
14
4 In a pot, bring the court bouillon to a boil.
15
Season the skate on both sides with salt and pepper and place it in the roasting pan (the pieces may overlap slightly).
16
Pour the court bouillon over the skate, place in the oven, and cook until a knife can be easily inserted between the creases in the fish, about 3 minutes.
17
5 Use a long, wide spatula to transfer the skate to 4 dinner plates.
18
Spoon the sauce over and around the skate, to completely cover the plate; make sure the capers are evenly distributed over the fish.
19
Sprinkle the chives over the skate and sauce and serve immediately.

254

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup Fish Fumet, 10 tablespoons salted butter, 5 tablespoons red wine vinegar, 1/2 cup drained capers, and more.

Yes, Poached Skate with Brown Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Skate with Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions