← Back to Search Results
pan-frying, sauteeing French
Skate Grenobloise Recipe-11542

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Long thought of as a “trash fish,” skate is one of the truly great seafood items: tender, sweet, well-textured--and cheap. Which is why many chefs are evangelical about running it as a special. As it becomes more popular it will no doubt become more and more expensive. Cleaning it, meaning removing the delicate fillets from the cartilage (though it’s perfectly fine to cook it with cartilage intact) and the thick, rubbery skin (which must be removed), is tricky, so have your fishmonger do the work. Note also that skate, like other more delicate and subtle white-fleshed fishes, is very perishable. You want to buy it and cook it on the day it came in.

Yield: Serves 2

Ingredients

  • ¼ cup (56 g) flour
  • Salt and finely ground white pepper
  • 2 skate wings, skinned and boned out
  • 4 tbsp (56 g) butter
  • 1 tbsp (14 g) capers
  • ½ cup (112 g) croutons
  • Juice of 1 lemon
  • 1 sprig of flat parsley, finely chopped
  • Peeled, seeded segments of 1 lemon (optional)

Directions

PREP

Put the flour in the shallow bowl and season it with salt and pepper. Dredge the fish in the flour and shake off the excess. Re-season the fish with salt and pepper.

COOK

In the sauté pan, heat 1 tablespoon (14 g) of the butter over medium-high heat. When the butter has foamed and subsided, add the fish and cook over high heat for 2 minutes. Add 1 more tablespoon (14 g) of butter and turn the fish, cooking the other side for 2 minutes. Transfer the fish to the serving platter.

FINISH

Discard the butter from the pan and then add the remaining 2 tablespoons (28 g) of butter. Cook over high heat until it foams and subsides, then add the capers and croutons. Cook for 30 seconds, then add the lemon juice and parsley. (You can add the lemon segments at this point as well.) Remove from the heat and spoon the sauce over the fish.

Notes

EQUIPMENT

Shallow bowl

Sauté pan

Fish turner or slotted spatula

Serving platter


© 2004 Anthony Bourdain
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

423kcal (21%)
62mg (6%)
24mg (41%)
214mcg RAE (7%)
658mg
60mg
33g
0g
2g
16g
139mg (46%)
607mg (25%)
15g (76%)
26g (40%)
2mg (9%)
 

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

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-sweet-life The Sweet Life
by Kate Zuckerman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-explorations Baked Explorations
by Matt Lewis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Close_overlay

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
Close_overlay

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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?