RECIPES

Raya-a-la-mantequilla-negra

Skate with black butter



INGREDIENTS

Black butter emulsion:

700 g skate wing trimmings and bones

350 g butter

450 g water

5 g salt

15 g cuttlefish ink

5 g loomi (cut into pieces)

12 g black garlic

0.08 g xanthan gum

10 g lemon juice

Salt (as needed)

Black butter:

500 g butter

Skate:

800 g (approx.) skate wings

Pickled pale stonecrop:

Pale stonecrop in vinaigrette (as needed)

10 pale stonecrop leaves per serving

METHOD

For the black butter emulsion: Put all the ingredients into a pressure cooker and cook from cold over a low heat for 25 minutes. Turn off the heat and leave. When completely cooled, open the pressure cooker and strain through a fine conical strainer. Leave until the fat separates from the liquid containing the collagen from the fish (you should have 200 grams of fat and 300 grams of stock).

Add the xanthan gum, squid ink and lemon juice to the 300 grams of stock. Blend well and then beat to a smooth emulsion, adding the fat as if making a mayonnaise. Taste for salt and lemon juice, and set aside.

For the black butter: Put the butter into a saucepan and heat over a medium flame, swirling from time to time until the whey begins to burn. Strain through cheesecloth and set the black butter aside; it will be used to brush the skate before it goes into a charcoal oven.

For the skate: Bone the skate wings, then put them together again so they have their original shape. Make 160-gram servings (for 2 people) and vacuum seal.

Finishing the skate: Season with salt and brush the skate with the melted black butter. Place on a non-stick oven tray and cook in a charcoal oven (190-200ºC) for 3-4 minutes. Remove from the tray and glaze all over with the black butter emulsion.

For the pickled pale stonecrop: Pick off the tips of the pale stonecrop as if they were little capers, and separate the remaining leaves from the stems

FINISHING AND PRESENTATION

Present the well-glazed skate on a hot tray and the sauce in a hot copper pot.

Put a tablespoon of emulsion on each plate. Cut and place each serving of skate over the sauce. Top the skate with a pickled pale stonecrop tip and sprinkle with about 10 leaves.

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