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Le Chaudron recipe
Raie au beurre noisette
Skate with brown butter
⏱ 30 minServes 4Medium310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skate wings
120 g (4 oz)butter
2 tbspcider vinegar
11 liter (1 qt) court-bouillon
1bunch flat-leaf parsley, chopped
1 teaspoonfleur de sel (flaky sea salt)
- 4 skate wings
- 120 g (4 oz) butter
- 2 tbsp cider vinegar
- 1 1 liter (1 qt) court-bouillon
- 1 bunch flat-leaf parsley, chopped
- 1 teaspoon fleur de sel (flaky sea salt)
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 the poached skate, remove the skin and place on warm plates.
- Heat the butter until foaming and nutty brown.
- Take off the heat as soon as it browns so it doesn't burn.
- Add a splash of cider vinegar.
- Pour over the skate and sprinkle with parsley and flaky salt.
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