Ailes de raie sauce au beurre noir (Skate wings with black butter sauce)
Ailes de raie sauce au beurre noir (Skate wings with black butter sauce) is a traditional French recipe for a classic dish of boiled skate wings served black butter caper sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Skate wings with black butter sauce (Ailes de raie sauce au beurre noir).
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This is a classic and quick to prepare French dish of skate or ray wings served classically with black butter sauce.
Ingredients:
200g butter
parsley and bay leaf
thyme
salt and freshly-ground black pepper
2 tbsp of vinegar, divided
4 pieces of skate weighing 250g each
1 lemon
2 tbsp of capers
Method:
Half fill a large saucepan with cold water then add in the skate wings, thyme, parsley, bay leaf and 1 tbsp vinegar. Lightly salt the mixture then bring to a boil. Reduce to a simmer and cook for 10 minutes.
For the sauce, combine the butter, 1 tbsp vinegar and a little chopped parsley in a pan. Melt the butter then add the capers. Season to taste and continue cooking, stirring, until the butter darkens firs to brown and then to black (this is your black butter sauce). Take off the heat and keep warm.
To serve, take four large, warmed, plates then drain the skate wings and arrange one on each plate. Pour the black butter sauce over each skate wing and spoon over the capers (reserve some of the sauce for a sauce boat).
Serve immediately, accompanied by boiled potatoes or steamed rice. If desired garnish each plate with lemon slices.
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