• Skate fish roasted in brown butter, aged Banyuls vinegar

    Skate fish roasted in brown butter, aged Banyuls vinegar
    Skate fish roasted in brown butter, aged Banyuls vinegar
    by Thierry Faucher 
    Restaurant Le Barbezingue in 92320 Chatillon

    Ingredients
    Recipe for 4 people
    . 4 skate fish wings of about 1/2 lbs each
    . 1 ½ lbs of cleaned spinach leaves
    . ½ lbs of chanterelle trimmed and washed
    . 1 shallot, chopped
    For the brown butter
    . ¼ lbs of butter
    . 1 tbsp of water
    . 2 tsp of heavy cream
    . 4 tsp of Vieux Banyuls vinegar
    . salt and pepper

    Preparation
    . In a pan, froth the butter until it obtains a nutty color and taste
    . Stop cooking immediately by pouring the vinagre over the butter
    . Heat the water and the cream and add the butter and vinegar mixture.
    . Season with salt and pepper and let stand for 5 minutes
    . Using a hand blender, emulsify the mixture.
    . Initially, operate in small strokes to start the emulsion then when the mixture begins to set, whip the sauce as one would with mayonnaise.
    . Keep warm.
    . Season the pieces of skate with salt, pepper and a drizzle of olive oil.
    . Roast in the oven at 300F for 15 minutes.
    . Sauté the chanterelle in a little hot oil.
    . Add the chopped shallot then the spinach.
    . Adjust the seasoning with salt and pepper.
    . Place the roasted skate fish wings on the filling and serve with the brown butter with Banyuls vinegar.


    Chef's advice:
    You can replace the skate fish with another fish, replace the spinach with potatoes and chanterelle with another mushroom, or simply remove them. But the brown butter always remains !!!