Recipe: Skate with Brown Butter and Capers (Raie à la grenobloise)

Name: Raie à la grenobloise
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 portions
Ingredients: Raie à la grenobloise pour 6 personnes :2 kg d'ailes de raie bouclée de petits bateaux soit taillée en 6 pièces2,5 l d'eau5 cl de lait entier10 cl de vinaigre d'alcool5 grains de poivres écrasés avec le cul d'une casserole1 branche de thym citron2 feuilles de laurier20 g de gros sel de mer1 pomme verte (granny smith par exemple) épluchée évidée puis taillez en fine mirepoix (petits carrés)1 pamplemousse (en vérité le vrai nom est pomélos) épluché « a vif » c'est a dire sans peau blanche externe puis les tranches retirées et coupées en petits carrés50 g de câpres non pareilles(capucines)6 tranches de pain de mie sans la croûte et taillé comme l'agrume1 jus de citron non traité170 g de beurre fin (70 g + 100 g).

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 30 min

Cook 25 min

Total 55 min

Servings 6 serv.

I took the liberty of updating this classic skate recipe by adding a few gourmet touches

Ingredients for 6 servings

Skate with Brown Butter and Capers for 6 people:

2 kg of curly skate wings from small boats, cut into 6 pieces
2.5 l of water
5 cl of whole milk
10 cl of alcohol vinegar
5 crushed peppercorns with the bottom of a pot
1 branch of lemon thyme
2 bay leaves
20 g of coarse sea salt
1 green apple (granny smith for example) peeled, cored and cut into fine mirepoix (small cubes)
1 grapefruit (actually the real name is pomelo) peeled "à vif" meaning without the outer white skin then the slices removed and cut into small cubes
50 g of non-pareil capers (nasturtiums)
6 slices of sandwich bread without the crust and cut like the citrus fruit
1 juice of untreated lemon
170 g of fine butter (70 g + 100 g)

Step-by-step directions

1- In a large wide container bring water to a boil with vinegar, milk, thyme, bay leaf, pepper and salt. Let boil for 5 minutes then plunge your skate wings for 8 minutes of cooking after the water returns to a boil.

2- Meanwhile in a pan melt 70 g of butter with a little oil then add your small bread croutons, when they have taken on color add your grapefruit and apple cubes as well as the capers give just a turn of the pan then drain and keep warm in a warm oven.

3- Using a slotted spoon remove one by one your skate wings then on your cutting board remove the 2 skins (the black and the white) then put back gradually in the cooking to keep them warm.

4- Plate on each well-heated plate your well-drained skate wings then distribute on each 1/6th of the mixture of grapefruit and apple cubes capers and croutons.

5- In a pan melt 100 g of butter until it reaches brown butter color then put a little on each piece of skate and add a turn of the pepper mill and a little lemon juice.
Above all serve very hot because it is essential for the excellence of this dish.
Serve with small turned bintje potatoes if you wish.

Pamplemousse Plat de poisson Aile de raie