French · Main
Raie Grenobloise
Skate wing with brown butter, capers, lemon flesh and crisp croutons — the grenobloise garnish makes cheap fish taste expensive
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Ingredients
- Skate wings, skinned — 4 (about 280 g each)
- Plain flour — 50 g
- Neutral oil — 40 ml
- Unsalted butter — 120 g
- Capers, rinsed — 40 g
- Lemons — 2 (one cut into 5 mm flesh dice, one juiced ~30 ml)
- White bread, 5 mm cubes — 80 g
- Flat-leaf parsley, chopped — 12 g
- Fine salt — 7 g
- Black pepper — 1 g
Method
- Fry bread cubes in 30 g butter until evenly golden, 4 min; drain on paper.
- Season skate; dust with flour.
- Heat oil in a wide pan; cook wings thick-side first, 5 min, until golden. Turn; cook 3–4 min to a core of 52 °C — flesh should pull from the cartilage.
- Rest fish on warm plates.
- Wipe the pan; brown remaining 90 g butter to noisette.
- Off heat, add capers, lemon dice and juice — it will spit — then parsley and croutons.
- Spoon the sizzling garnish over the skate at once.