Friday, June 20, 2014

FFWD ~ Skate with Capers, Cornichons, and Brown Butter Sauce

FFWD ~ Skate with Capers, Cornichons, and Brown Butter Sauce
Utterly delicious…I think one of the best dinners we’ve made for French Fridays
When my son was in 5th grade, I volunteered to accompany his class on a series of winter beach trips. We were living on Long Island at the time. The trips were part of a program, to learn about the environment we lived in.  During these trips we would stroll the beaches, bundled up in heavy jackets, gloves, hats and scarves…searching for wonderful treasures! We would find all sorts of shells, and sea creatures, learning about the sea life that inhabited our beaches.  I remember scallops, angel wings, slipper shells and many others. One of the treasures I remember most, were skate egg cases. I had no idea what a skate looked like, but I was quite familiar with their egg sacks! That is until this week, when our pick for FFWD was Skate!

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
I Googled “How to debone and fillet a skate”! Don’t you just love Google? I was able to find a wonderful video on You Tube.  This video was informative and easy to follow!  I did it!
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!
This is one of the better dinners I have ever made with French Fridays! It was utterly delicious! The skate had a delicate taste that is very similar to scallops, and the browned butter sauce was amazing!  Bill and I both agree this one is a winner!! I see it showing up on my dinner table quite often!!  To think, two weeks ago I didn’t even know what skate was!  Thank you Dorie!! Happy Friday everyone!!


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!!

26 comments:

  1. This looks amazing! It's making me hungry. I have seen this at my seafood counter and have been intrigued by it. Always meant to Google it when I got home, but always forgot. And yes, I do love Google too!!

    Kudos to you for filleting and deboning it yourself! I hate removing fish bones - always have issues with that. It looks like you're a professional at both!

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  2. I loved your trip down memory lane, my son just finished the 5th grade. Your pictures are wonderful and very informative on how to make the meal. I still need to make this one.

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  3. You are the first person I have seen to actually find skate. What an extraordinary looking fish it is. I agree that this was one of the best FFWD dinners ever. You have a great weekend too Kathy,

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  4. So glad someone could round up the skate! I bet it was delicious...as I could eat this sauce on any seafood and be thrilled! You're right, it's one of the best and easiest recipes from the cook book!

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  5. AWESOME! I wonder if skate and ray taste the same?

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  6. You get the Gold Star, Blue Ribbon, and Way To Go Award. Kathy, you are the only Dorista who made this recipe as Dorie suggested. With skate. Emily used Ray so she gets a Blue Ribbon. I must admit that I laughed out loud with the vision of you watching a You Tube on "How to Fillet Skate." In your life, Kathy, did you ever think you'd be doing this? I agree, learning new tricks is fun. I appreciate your photos of skate wings. I had never seen what the fish looked like until I read your blog. My new trick this week was putting cornichons and capers in a brown butter sauce. Was that sauce good or what. Bill also gets a pat on the back for diving right into this meal. Well done. A lovely plate of food.

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  7. Your plate looks beautiful. I haven't been cooking with the Doristas for a while. I guess it is time for me to catch up.

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  8. Not even sure that I have ever had a skate! It looks absolutely heavenly, Kathy. Beautiful plating too.

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  9. Wow, looks delicious. My favorite recipes in this book are the surprise hits. Congrats on actually being able to find the right fish. And congrats again on deboning it yourself! I've become a pro at removing fish from the bone after it's a cooked, but I have no idea how to tackle it before it's cooked.

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  10. I bought a skate once at the supermarket but don't remember how I fixed it; probably like a sole French-style. I am impressed with your perseverance and the end result looks restaurant-quality. WOW!

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  11. Your dish looks so delicious!! I think that the skate looks so beautiful. I can see why people love it, and I'm happy to hear that it tastes as good as it looks! And well done on the deboning. I agree with Mary, you get extra kudos.

    I thought this was really good, even with my pedestrian tilapia. Certainly something I want to make again (and again).

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  12. I'll definitely give this recipe a try. Partly because of your high recommendation, and partly because I've got a bottle of sherry vinegar in my cupboard that I didn't know how to use. Win!
    And thanks for the heads-up on getting it boned - I'll be sure to do that.

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  13. I was thinking that Susan's sole might have been the perfect choice, but that is before I saw your skate, Kathy! Wow! This look so amazing, and the crust you achieved is making me weak in my knees! I wish we could get skate here in Tucson! ~ David

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  14. What a delicious dish - I LOVE skate and never manage to find it - I'll have to order it too - simply lovely!
    Mary

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  15. Have never heard of the skate fish before but when I Googled it ( yes I love Google too ), it looked so similar to sting ray!! very interesting actually. I have seen Liz making this with a Halibut and I am planning to make it with Tilapia this week. I know we will love it. Your pictures are so mouth watering Kathy.

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  16. I love how we can Google something we haven't done before and find so many helpful websites or videos to get the job done. Well done for using skate!

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  17. Kathy, you are amazingly talented in braving to de-bone this delicate and super expensive skate fish. It's not always available at our fish markets, and it has to be prepared properly; which you have done an outstanding job of it. Elegant, and beautiful plating...exquisite, and super delicious! (pinned it, google+ it, tweeted it, and shared it on facebook, as well) So proud of you...dear friend!

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  18. Hi Kathy, I love this lovely looking dish! The fish looks so crispy and melt in the mouth at the same time, got to delicious! You did a great job! Thanks for visiting my blog:D I going to pin your strawberry biscuits to try out later...have a good day!

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  19. wow this looks really yummy and good for you! thanks for sharing!

    styleandchocoaltes.blogspot.com

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  20. I love capers paired with white fish! Sounds like a great meal and it's good that all the prep was worth it!

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  21. I am so impressed by how well you deboned the skate! Truly awesome. It looks professional. You've made me really want to try some skate to try...The winter beach field trips sound like so much fun. I love the beach in the fall.

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  22. Kathy, you totally rock. Deboning the skate! AMAZING :-)

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  23. This is my kind of recipe--looks amazing! I don't recall seeing skate in the stores either. Filleting your own is most impressive!

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  24. Wow! Not only a new sea creature to add to your "tried" list, but a bonus skill of deboning a skate. I'm impressed. I couldn't find skate, but adored this sauce on fish. I will be making it again (and again) too.

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  25. I had a bad experience with skate that wasn't fresh in a restaurant and have been afraid to try it since then but reading about how much you and your husband enjoyed it makes me want to give it another chance. The recipe sounds like something we would really like!

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