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Le Chaudron recipe
Raie au beurre noir
Skate wing with brown butter and capers
⏱ 25 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skate wings250 g (9 oz) each
200 g (7 oz)salted butter
3 tbspcapers in vinegar
3 tbspwhite wine vinegar
1bunch of flat-leaf parsley, chopped
1carrot, slicedfor poaching
1onion studded with cloves
1bouquet garnithyme, bay leaf
- 4 skate wings 250 g (9 oz) each
- 200 g (7 oz) salted butter
- 3 tbsp capers in vinegar
- 3 tbsp white wine vinegar
- 1 bunch of flat-leaf parsley, chopped
- 1 carrot, sliced for poaching
- 1 onion studded with cloves
- 1 bouquet garni thyme, bay leaf
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
- Make a court-bouillon in the large sauté pan with water, the carrot, studded onion, bouquet garni and a little salt.
- Bring to a simmer and cook for 15 minutes.
- Gently lower the skate wings into the simmering liquid and poach over very low heat for 10 minutes.
- Drain the skate on paper towels, taking care not to break the delicate flesh.
- Heat the salted butter in the large skillet over high heat until it turns a deep nutty brown.
- Off the heat, add the vinegar to the browned butter (watch for spatters), then the capers.
- Plate the skate on warm plates, sprinkle with plenty of chopped parsley and spoon the brown butter over.
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