|FFWD ~ Skate with Capers, Cornichons, and Brown Butter Sauce|
|Utterly delicious…I think one of the best dinners we’ve made for French Fridays|
Honestly, I have never seen a skate let alone eat one. At first I was quite put off by the thought of some exotic fish with wings. However, I am a Dorista! That means I have tried many things that made me uncomfortable. Usually with great results! Since I didn't recall seeing skate at the seafood counter, I called my fishmonger a few weeks before we were to make this dish, and asked them to order it for me. When I finally brought it home, I re-read the recipe, and realized it stated the skate should be deboned and filleted. Mine was not….Ugghh!
|This is the skate with the bone in…you fillet both sids of the wing|
Once the Skate was filleted, it took little time to prepare. Dorie’s recipe is a classic bistro preparation of skate with brown butter, capers and cornichons. The fillets get dipped in flour and then browned in butter; cooking each side of the fish for about three minutes each side. When the fish is cooked, remove them from the pan and keep warm in the oven until the sauce is made. Wipe out the pan and melt the remaining 6 tablespoons of butter. Let it brown until you get a nutty aroma, then add ¼ cup of sherry vinegar, a tablespoon of grainy French mustard, capers and thinly sliced cornichons. Stir everything together and you’re ready to serve!
|Deboning the skate…I did it!|
You can find this recipe in Dorie’s cookbook “Around My French Table” or here at google books. There are several simular recipes on-line. Here’s one by Mark Bittman. I hope you give this one a try, it's a lovely taste experience! To see what the other Dorista’s did with this one check it out here.
|Three fillets ready to go|
|Dipped in flour and placed in the frypan….cook 3 minutes a side|
|Crispy and so so good!|
|An amazing dinner was had by all!!|