← Back to Search Results
Skate Wings with Brown Butter Recipe-662

Photo by:
Comments: 0


Keep an eye on the butter. It should be nut brown, with no black flecks.

Yield: Makes 4 servings
Prep time:  10 Mins
Cooking time: 25 Mins


For the Court Bouillon:

  • 1/3 cup dry white wine
  • ½ lemon, sliced
  • ½ onion, thickly sliced
  • 5 black peppercorns, crushed
  • 1 garlic clove, crushed
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tsp salt

For the Skate:

  • 4 skinless skate wings

  • 12 tbsp butter, cut into pieces
  • 4 tsp fresh lemon juice
  • 3 tbsp finely chopped parsley
  • 2 tbsp nonpareil capers in brine, rinsed



1. To make the court bouillon, bring 1 quart (1 liter) water and all of the ingredients to a boil in a very large frying pan over medium heat. Reduce the heat to low and simmer for 10 minutes. Let cool until tepid.

2. Add the skate to the frying pan. Return to a bare simmer over medium heat. Cover and poach for 7–10 minutes, until the flesh can easily be lifted from the bone. Using a slotted spatula, transfer each wing to a dinner plate.

3. Meanwhile, melt the butter in a large saucepan over medium-high heat, swirling the pan so the butter melts evenly. Cook until the milk solids turn a dark hazelnut brown, using a spoon to skim the surface if necessary to check the color. Remove from the heat and add the lemon juice.

4. Scatter the parsley and capers over the skate wings. Pour the brown butter over the skate. Serve at once.


Good with boiled new potatoes and lemon wedges.

Leftovers: The poaching liquid can be used in any recipe that calls for fish stock, from soup to risotto to paella. Cool, cover, refrigerate, and use within 2 days.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

481kcal (24%)
63mg (6%)
22mg (37%)
323mcg RAE (11%)
170mg (57%)
849mg (35%)
22g (112%)
37g (56%)
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.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
spice Spice
by Ana Sortun
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton

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?