Recipes Skate with "Black" Butter
The wing-shaped pectoral fins are the edible part of a skate. Their boneless flesh is firm, white, and sweet, not unlike that of scallops. In France they are poached, then served with «black»...
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Cooking tools:
- Pot
- Stove
- Skillet
- Plate
Ingredients
- 1.2 lb skate wing, skinless
- 1/4 cup wine vinegar
- 6 leaves fresh sage
- 1 pinch salt
- 1/4 cup butter, unsalted
- 2 tbsp capers
- 1 Belgian endive (Witloof)
- 1 1/2 oz Parma ham/Prosciutto
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