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Skate with black butter

by Christina Julia

Skate with black butter

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 175g/6oz butter, chopped, plus a little extra
  • 900g/2lb small skate wings
  • 600ml/1pt fish stock
  • 75ml/3fl oz malt vinegar


  • To clarify the butter, melt in a pan over a low heat without stirring.
    Remove from the heat and cool slightly. Skim off the foamy mixture from
    the surface. Pour off the clear yellow liquid and reserve. Discard the
    milky sediment left in the pan.
  • Pat the skate dry with kitchen paper. Cut fillets from either side of the
    cartilage using a sharp knife, cutting close to the cartilage. Place skin
    side down on a chopping board and, using a sawing motion, cut along
    the length of the wing. Cut into similar-sized pieces.
  • Put the stock and vinegar in a large heavy pan, and bring to the boil.
    Add the skate and poach for 8 minutes. Drain well and pat dry with
    kitchen paper.
  • Melt a little butter in a frying pan, and cook the skate for 1–2 minutes on
    each side until tender. Put on a serving dish and keep warm.
  • Heat the clarified butter in a pan until brown and foaming. Pour over the
    skate, and serve immediately

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