The classic recipe for skate or Ray wing is gorgeous, the fish is pan fried/roasted on the bone and served with a brown butter sauce with capers and parsley. I thought I would show you an alternative technique for cooking this very affordable and delicious fish, the flesh is very tender and just melts in the mouth. Blanquette is a term usually reserved for veal and the idea is that the meat and butter is not browned at all and usually served with white vegetables, blanquette dates back to the 18th century France. I know that some viewers will no doubt find offence that I'm taking a huge liberty in calling this dish Skate Blanquette but come on guys it's just food isn't it?
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