Last Week’s Special

Skate with Capers

When you Google for skate with capers you will find many recipes with capers and brown butter. We think you can do better!
The trick in this recipe is to clarify butter and then deep fry the capers in the clarified butter. The result is a crunchy and salty caper with clear acidity from the brine. This of course works brilliantly with the meaty, fatty skate.
Butter is an emulsion of butterfat, water and proteins. The process of clarification means breaking down the emulsion. The goal is to have pure butterfat, which will not burn and which allows for deep-frying. The water will simply go when you warm the butter. The trick is to remove the proteins. Start by melting the butter and wait until you see the white foam and until the water is gone. Now pour the fat into a jar or cup, carefully keeping the foam in the pan. Option two is to continue warming the butter until the white foam becomes brown. Be careful not to burn it, this will ruin your butter. The now brown foam will sink to the bottom, which makes it easier to pour the butterfat in a jar or cup. If you want to be even more sure of the quality, use a cheesecloth when pouring. The idea is that using the second option will give the clarified butter a more nutty taste.
Please don’t use flour to coat the skate. Simply use a non-sticky pan and a nice combination of oil and butter.

The skate goes really well with a glass of classic Chardonnay with a touch of oak. The chardonnay comes with a velvety taste which is great with the skate and its consistency. The touch of oak combines very well with the fried capers.

Here is what you need

  • Skate wing (let’s say 200 grams for 2 persons)
  • Butter
  • Olive Oil
  • Black Pepper
  • Capers (in brine)
  • 75 grams of butter (to be clarified)

Clarify the butter and set aside. Fry the skate in a non-sticky pan for 5-10 minutes or so, depending on the size and shape. Please notice that there is more meat on one side then on the other side, so it’s not 10=5+5. Transfer the skate to a warm plate. Heat the clarified butter to frying temperature and in parallel wash the capers and dry them with kitchen paper. Fry the capers until crispy. Serve the skate with some black pepper and sprinkle the capers on top of the skate.


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