Radis au beurre recipe box

Skate:

• 4 unskinned skate wings. about 3 pounds
• Salt to taste if preferred
• ⅓ cup white-colored-wine vinegar
• 1 bay leaf
• ½ teaspoon dried thyme
• 2 sprigs fresh parsley

Butter sauce:

• 6 tablespoons butter
• ¼ cup drained capers
• two tablespoons red-wine vinegar
• two tablespoons finely chopped parsley

• Dietary analysis per serving (4 servings)

  484 calories 27 grams fat 13 grams saturated fats grams trans fat 6 grams monounsaturated fat 3 grams polyunsaturated fat grams carbohydrates grams soluble fiber grams sugars 55 grams protein 209 milligrams cholesterol 1295 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Place the skate wings inside a kettle and add cold water to pay for and salt. Provide a simmer and prepare about 4 or 5 minutes.
  2. Drain the wings and, utilizing a sharp knife, carefully scrape away the outer coating of every wing.
  3. Place the wings inside a casserole in a single layer and add cold water to pay for and salt to taste. Add some vinegar, bay leaf, thyme and parsley. Bring water to some full boil and take away the casserole in the heat.
  4. Drain the wings in writing towels and place them on the serving dish.
  5. To help make the sauce, heat the butter inside a skillet over high temperature, so when it turns medium brown add some capers. Continue cooking before the butter becomes slightly blackened. Add some vinegar, swirl it around over high temperature and pour the sauce within the fish. Sprinkle with parsley and serve.

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