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Skate Wing with Beurre Blanc

Skate Wing with Beurre Blanc

Main course | Easy | 30 minutes
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 450
  • Lipides 33 g 51 %
    • Saturated fat  17 g
    • ++ Trans fat 1 g 90 %
  • Cholesterol 130 mg
  • Sodium  690 mg 29 %
  • Carbohydrate 6 g 2 %
    • Fibre  2 g 6 %
    • Sugars  3 g
  • Protein 29 g
    • Vitamin A 25 %
    • Vitamin C 30 %
    • Calcium 4 %
    • Iron 10 %
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Recipe details

Ingredients

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Directions

  1. Soak skate wings in water with lemon juice for 5 minutes. Rinse thoroughly; drain and reserve.
  2. In the meantime, place shallots in a small saucepan with wine and vinegar. Bring to a boil and cook over high heat until only 30 mL (2 tbsp.) of liquid remain in the pan. Reduce heat to medium.
  3. Reserve 30 mL (2 tbsp.) butter to cook skate wings. Add remaining butter to the saucepan, keeping the mixture at a low simmer and whisking until sauce is pale and creamy.
  4. Season to taste and add lemon juice and chives. Reserve.
  5. Heat 30 mL (2 tbsp.) butter in a skillet and fry skate wings 4 to 5 minutes per side, or until fish flakes easily with a fork.
  6. Serve skate wings and beurre blanc sauce with baby potatoes and zucchini.

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