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Le Chaudron recipe
Aile de raie aux câpres
Skate wing with capers
⏱ 35 minServes 4Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skate wings
4 tbspcapers
100 g (3½ oz)butter
3 tbspwine vinegar
11 liter (1 qt) court-bouillon
1bunch flat-leaf parsley, chopped
- 4 skate wings
- 4 tbsp capers
- 100 g (3½ oz) butter
- 3 tbsp wine vinegar
- 1 1 liter (1 qt) court-bouillon
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Poach the skate in simmering court-bouillon for 8 minutes.
- Drain and remove the skin and cartilage.
- Place on warm plates and sprinkle with capers and parsley.
- Heat the butter until nutty brown.
- Add a splash of vinegar.
- Pour over the skate and serve with steamed potatoes.
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