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Rays and skate make excellent eating. The most famous preparation is Raie au beurre noir of which the present recipe is a variation (Raie au beurre noisette).
Price: £14.38 for a 928g skate (£15.50/kg). OK for four persons.
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| Poach the skate |
Poach the skinned skate in salted boiling water for 15 minutes. Put on a dish and reserve in a warm oven.
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| Celeriac (1kg) |
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| Peel with a serrated bread knife |
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| Cut into squares |
Peel and cut into squares the celeriac. A serrated brad knife seems to work best.
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| Poach in boiling salted water for 6 minutes |
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| Celeriac in colander |
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| Panfry in butter until golden |
Poach celeriac cubes in salted water for 6 minutes (until almost cooked), then dry in colander before panfrying in butter.
Heat butter in a small sauce pan until golden. Add salt and pepper. Take out the dish from the oven. Sprinkle the hot butter on the skate wings. Add one spoonful of red wine vinegar in the saucepan. Bring to the boil for a few seconds and cover the fish. Warm up 100g of capers in the saucepan and put on the skate. serve immediately with the sauté celeriac in amother dish.
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| Presentation (skate) |
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| Presentation (celeriac) |
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