65min 4 ppl
Skate Gratin with Brown Butter
64 minutes
4 people
Hardover 60 min or 12+ steps
64 min · 12 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 42g
Carbs 11g
Fats 51g
About this dish
Poaching the skate wings gently in a court-bouillon before finishing under the grill preserves their delicate, gelatinous flesh — the beurre noisette spooned over just before gratinating is what gives this classic Norman dish its nutty, caramelised depth that butter alone cannot achieve.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- White onionpeeled and thinly sliced1 medium
- Carrotspeeled and thinly sliced2 medium
- Celerythinly sliced2 stalks
- Lemonhalf sliced into rounds, half reserved for juice1
- Fresh thyme3 sprigs
- Fresh bay leaves2
- Flat-leaf parsleystems separated from leaves1 small bunch
- Flat-leaf parsley leavesfinely chopped2 tbsp
Fish & Seafood
- Skate wingsabout 250g each, skin on4
Dairy & Eggs
- Unsalted butterfor the gratin dish30 g
- Double cream150 ml
- Gruyèrefinely grated60 g
- Unsalted butterfor the beurre noisette150 g
Tins & Jars
- Capersrinsed and roughly chopped2 tbsp
Dried Goods
- Cold water1.5 litres
- Fresh breadcrumbs30 g
Spices & Seasonings
- Black peppercorns10 whole
- Fine sea salt and black pepper to taste
Oils & Condiments
- Dry white wine200 ml
- White Wine Vinegar2 tbsp
- Dijon mustard2 tsp
Utensils
- Wide sauté pan
- Meat thermometer
- Fish slice
- Gratin dish
- Grill/broiler
- Light-coloured saucepan
- Whisk
Method
1
Combine the water, white wine, white wine vinegar, sliced onion, carrots, celery, lemon rounds, peppercorns, thyme, bay leaves, and parsley stems in a wide, deep sauté pan. Season generously with salt.
Approx. 8 minutes
2
Bring the court-bouillon to a boil over high heat, then reduce to a steady simmer and cook for 15 minutes until the vegetables are soft and the liquid is fragrant.
Approx. 15 minutes
3
Slide the skate wings into the simmering court-bouillon in a single layer, ensuring they are fully submerged. Poach over the lowest possible heat — the surface should barely tremble — for 10 minutes, until the flesh pulls away from the cartilage with gentle pressure and registers 63°C on a meat thermometer.
Approx. 10 minutes
4
Using a wide fish slice, transfer the skate wings to a board. Peel away and discard the skin from both sides, then carefully lift the flesh in large pieces away from the cartilage, discarding any bones and sinew.
Approx. 5 minutes
5
Preheat the grill to its highest setting. Butter a large gratin dish generously with the 30 g of softened butter.
Approx. 3 minutes
6
Whisk together the double cream, Dijon mustard, and a squeeze of lemon juice. Season with salt and pepper.
Approx. 2 minutes
7
Arrange the flaked skate flesh in an even layer in the prepared gratin dish. Pour the cream mixture evenly over the fish.
Approx. 3 minutes
8
Combine the grated Gruyère and breadcrumbs, then scatter the mixture in an even layer over the top.
Approx. 2 minutes
9
Place the gratin dish under the hot grill, about 15 cm from the element, and grill for 6–8 minutes until the top is deep golden and bubbling at the edges — watch closely as it can catch quickly.
Approx. 7 minutes
10
While the gratin grills, place the 150 g of butter in a light-coloured saucepan over medium heat. Swirl the pan regularly and cook for 4–5 minutes until the milk solids turn a deep hazelnut brown and the butter smells nutty and toasted.
Approx. 5 minutes
11
Remove the pan from the heat immediately, add the capers and chopped parsley — the butter will foam vigorously — then squeeze in a little lemon juice and swirl to combine.
Approx. 2 minutes
12
Remove the gratin from the grill and spoon the beurre noisette evenly over the surface. Serve immediately, directly from the dish.
Approx. 2 minutes
