Skate Wing with Beurre Blanc
Prep Time
Price Per Serving
Cooking Mode
½ lemon, juice only
45 mL (3 tbsp.) tbsp. snipped chives
To taste salt and pepper
110 g (½ cup) cup unsalted butter, cut in small cubes
45 mL (3 tbsp.) tbsp. white wine vinegar
125 mL (½ cup) cup white wine
3 shallots, peeled and finely chopped
2 3 skate wings
½ lemon, juice only
45 mL (3 tbsp.) tbsp. snipped chives
To taste salt and pepper
110 g (½ cup) cup unsalted butter, cut in small cubes
45 mL (3 tbsp.) tbsp. white wine vinegar
125 mL (½ cup) cup white wine
3 shallots, peeled and finely chopped
2 3 skate wings
Directions
1Soak skate wings in water with lemon juice for 5 minutes. Rinse thoroughly; drain and reserve.
2In the meantime, place shallots in a small saucepan with wine and vinegar. Bring to a boil and cook over high heat until only 30 mL (2 tbsp.) of liquid remain in the pan. Reduce heat to medium.
3Reserve 30 mL (2 tbsp.) butter to cook skate wings. Add remaining butter to the saucepan, keeping the mixture at a low simmer and whisking until sauce is pale and creamy.
4Season to taste and add lemon juice and chives. Reserve.
5Heat 30 mL (2 tbsp.) butter in a skillet and fry skate wings 4 to 5 minutes per side, or until fish flakes easily with a fork.
6Serve skate wings and beurre blanc sauce with baby potatoes and zucchini.
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Personal Note
Personal Note