← Back to Search Results
sauteeing French
Poached Skate with Brown Butter Recipe-1584

Photo by:
Comments: 0


Eric: If you can make this recipe with French salted butter—it has a higher ratio of fat to water than American butter—your life will be easier and your sauce more stable. If you have to use American butter, be careful to add it very slowly, otherwise your sauce will separate.

Maguy: This is a traditional French recipe for skate and a real artery killer. Of course, it's no worse than peanut butter. To each his own indulgence.

Yield: Makes 4 servings


  • 10 tablespoons salted butter
  • 5 tablespoons red wine vinegar
  • ½ cup drained capers
  • Freshly ground white pepper, to taste

  • 3 cups Court Bouillon
  • 4 (7-ounce) cleaned skate wings
  • Fine sea salt, to taste
  • 4 teaspoons thinly sliced fresh chives

Special equipment:

  • One 14-by-10-inch roasting pan

Special equipment:

  • Long, wide spatula


1 Preheat the oven to 550 degrees. Put the fumet in a medium saucepan over high heat. Bring to a boil, lower the heat, and simmer until reduced to ¼ cup, about 3 minutes.

2 Put 8 tablespoons of butter in a medium saucepan over high heat. Cook, gently shaking the pan, until the butter turns dark brown, but not black, about 2 minutes. Pour the vinegar into the center of the pan and whisk it in. Remove the pan from the heat and continue whisking for about 20 seconds.

3 Bring the fish fumet to a boil and, whisking constantly, begin very slowly dripping in the brown butter. After about 15 seconds, pull the pan off the heat but keep it near the hot burner. Continue slowly adding the butter until the sauce is emulsified and all the brown butter is incorporated. Add the remaining 2 tablespoons of butter and whisk slowly until it is absorbed into the sauce. Stir in the capers and season with pepper. Cover and keep warm, near but off of the heat.

4 In a pot, bring the court bouillon to a boil. Season the skate on both sides with salt and pepper and place it in the roasting pan (the pieces may over—lap slightly). Pour the court bouillon over the skate, place in the oven, and cook until a knife can be easily inserted between the creases in the fish, about 3 minutes.

5 Use a long, wide spatula to transfer the skate to 4 dinner plates. Spoon the sauce over and around the skate, to completely cover the plate; make sure the capers are evenly distributed over the fish. Sprinkle the chives over the skate and sauce and serve immediately.


If your sauce breaks, bring ¼ cup water to a boil. Pull the pan of water off the heat, but keep it near the hot burner. Whisking constantly, very slowly drip the sauce into the water. Put the pan back on the heat from time to time as you work, to keep the sauce just below a simmer. It should emulsify into a smooth sauce.

© 1998 Eric Ripert and Maguy Le Coze

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Fish Fumet or Court Bouillon. For nutritional information on Fish Fumet or Court Bouillon, please follow the links above.

443kcal (22%)
53mg (5%)
5mg (8%)
266mcg RAE (9%)
172mg (57%)
1167mg (49%)
19g (94%)
31g (48%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
lucid-food Lucid Food
by Louisa Shafia
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
living-raw-food Living Raw Food
by Sarma Melngailis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
mexican-everyday Mexican Everyday
by Rick Bayless
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
food-to-live-by Food to Live By
by Myra Goodman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sweet-life The Sweet Life
by Kate Zuckerman

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?