I have a soft spot for skate wing: it's a fish with character, but it can be cooked without any fuss when you know the right technique.
The first time I really appreciated it was in a small brasserie where the brown butter arrived at the table in aroma, with the capers that pop and the lemon that awakens everything.
Since then, I often make this recipe at home, because it's exactly the kind of dish that feels "traditional" without spending three hours in the kitchen.
Here, I'm sticking to the most classic base: pan-fried skate, brown butter, capers, lemon, parsley. The secret is to get the skate cooked through but still juicy (it dries out quickly), and the brown butter nicely browned, not burnt.
And since I like it when the plate is complete, I add some melting leeks on the side: they're in season, they love butter, and they give a sweet touch that perfectly balances the acidity of the lemon.
From a nutritional standpoint, skate provides a good dose of lean protein and a fair amount of vitamin B12. Leeks, meanwhile, bring fiber and vitamins, and capers offer an alternative way to season (handy if you tend to use a heavy hand with the salt shaker).
You can easily adapt this recipe: add more or fewer capers to your taste, a little more lemon if you like it spicy, and above all, adjust the cooking time to the thickness of your wings. The fish will thank you!
Pan-fried skate wing
4
people17
minutes26
minutes463
kcal43
minutesSkate wing lightly seared in brown butter with capers and lemon, served with a small pan of meltingly tender leeks. A simple, classic, very French dish that evokes the sea.
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Ingredients
4 skate wings (approx. 180g each), trimmed
2 leeks
2 shallots
2 garlic cloves
70g butter of
2 tablespoons of olive oil
2 tablespoons of capers (drained)
1 lemon (finely grated zest + juice)
3 tablespoons of chopped flat-leaf parsley
80g flour (for lightly dusting)
10 cl of dry white wine
Fine salt, black pepper
Preparation steps
- Prepare the leeks: remove the ends and the dark green part, halve them lengthwise, rinse thoroughly. Slice into thin half-rings.
- To soften the leeks: In a large pan, heat 1 tablespoon of olive oil with 10g of butter. Add the finely chopped shallots and sweat for 2 minutes. Add the leeks, season lightly with salt and pepper, and stir. Cook for 10 to 12 minutes over medium heat, stirring occasionally, until very soft.
- Deglaze: pour the white wine over the leeks and let it reduce for 2 to 3 minutes. Add 1 grated (or very finely chopped) garlic clove, stir, and keep warm over low heat.
- Dry and season the skate: pat the skate wings dry with paper towels. Season with salt and pepper. Lightly coat with flour (tap to remove excess: you just want a thin coating).
- Pan-fry the skate: In a large frying pan (or two if needed), heat 1 tablespoon of olive oil with 20g of butter. When it foams, add the skate. Cook for 4 to 5 minutes on the first side, then 3 to 4 minutes on the second, depending on the thickness. The flesh should flake easily and become opaque. Set aside on a warm plate.
- Make the brown butter: quickly wipe the pan if there's too much burnt flour. Add the remaining butter (40g). Let it melt, then cook over medium heat: it will foam, then turn a hazelnut color and smell of toasted hazelnuts (keep an eye on it, it happens quickly).
- To flavor: Off the heat, add the capers, the finely grated lemon zest, and then 2 to 3 tablespoons of lemon juice. Add the last clove of garlic, very finely chopped, and the parsley. Return to low heat for 10 seconds just to bind the mixture, without burning the butter.
- To serve: arrange the softened leeks on plates, place the skate wing on top or alongside, and generously coat with the caper-infused brown butter. Give it a final grind of pepper and serve immediately.
📊 Nutritional Information
1 serving (approx. 360g)
| Nutrient | Value |
|---|---|
| Calories | 463 kcal |
| Proteins | 39g |
| Carbohydrates | 20g |
| including sugars | 5g |
| Lipids | 24g |
| including saturated fatty acids | 11g |
| Fibers | 3 g |
| Sodium | 560mg |
| Vitamins | |
| Vitamin B12 | 170% AJR |
| Vitamin B3 | 55% AJR |
| Vitamin C | 28% AJR |
| Minerals | |
| Phosphorus | 55% AJR |
| Selenium | 45% AJR |
| Potassium | 22% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your fishmonger sells skate wings already skinned, buy them: you'll save time and it will be more pleasant to eat (even if the skin also adds flavor). And always keep capers in the cupboard: on fish with brown butter, it's that little "click" that makes all the difference!
💡 Chef's Tips
To avoid a recipe with a "rubber-like" skate, aim for a gentle, short cooking time: as soon as the flesh becomes opaque and flakes easily, it's ready. And for a perfect brown butter, turn off the heat as soon as it reaches the right color: the residual heat finishes the job.
🔄 Variations
- Recipe without wine: replace the white wine with 6cl of water + 1 teaspoon of lemon juice, and reduce the same amount.
- Skate with a more herbaceous taste: add some chopped chives with the parsley (without changing the principle of the dish).
