BEURRE NOISETTE RECIPES

Steps:

• Collect together your equipment (see Recipe Notes below) and ingredients.
• First, brown the butter: (See Recipe Notes) Cut the butter into cubes and place into a pale coloured, cold pan.
• Put over a moderate heat to melt and brown the butter. It will foam first and then start to brown and become clear as the water evaporates off. Stir often to ensure it cooks and browns evenly.
• It is cooked when it reaches the colour you desire and you can smell a wonderful nutty aroma. It should only take a few minutes but this will depend on the temperature you cook it at and the pan you use.
• As soon as it reaches the colour you desire, I go for a golden brown, it is ready. Either use immediately or tip it straight into a heatproof bowl or pan to prevent it cooking further.
• Make the remainder of the sauce: (See Recipe Notes) When you are ready to serve the meal, gently re-heat the butter and immediately before serving, add the lemon juice, capers, salt, pepper and most of the parsley to the butter.
• Serve spooned over pan fried fish, sprinkled with the remainder of the parsley. For more information on cooking Pan Fried Fish, see here.

Steps:

• Put about 1 1/2 inches water in a large heavy pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes.
• Add the pieces of skate and simmer gently for 15 minutes, covered. Remove, drain, place on a serving plate and keep warm.
• In a small pan heat the butter until it turns golden brown. Do not burn it. Pour the butter over the fish. Add the vinegar and capers to the saucepan, bring to boil and pour over fish.
• Serve immediately with boiled potatoes.