Ray Meunière with Mushrooms

| September 11, 2011

Episode 102: Fabulous Fins
Recipe: Ray Meunière with Mushrooms

Skate, or ray, is a mild fish that is soft-fleshed, tender, and moist. It is excellent poached, sautéed, or grilled. Although the central bony part of the body is good for soup, only the wings are available in fish markets. If the skate wing is large, as here, it is cut into slices.

Meunière refers to fish that are drenched in flour and sautéed in oil and butter. Most any fish can be prepared this way.

Ray Meuniere with Mushrooms

Serves 4

1 large skinned skate wing (about 2 pounds)
Salt and freshly ground black pepper
About 1/3 cup all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons corn oil
2 cups sliced mushrooms (about 4 ounces)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley

Cut the skate wing into 4 slabs. Sprinkle the pieces of skate with 1/4 teaspoon salt and 1/8 teaspoon pepper and dredge with the flour, shaking off any excess.

Heat the butter and oil in a large heavy skillet until hot. Add the skate, and cook over medium-high heat for 5 minutes on the first side. Turn and cook for 5 minutes longer on the other side, or just until the skate is cooked through; the meat should separate from the bone when pulled but still be slightly moist and pink in the center. Arrange the skate on a serving platter.

Add the sliced mushrooms to the drippings in the pan and cook for just 1 minute; they should still be firm. Season with a pinch each of salt and pepper, then scatter the mushrooms on top of the skate.

Heat the butter in a small skillet until it is foamy and brown. Sprinkle the lemon juice on the skate, pour the hot butter on top, garnish with the parsley, and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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Category: fish, Recipes, seafood

About the Author ()

I am the Senior Digital Producer for KQED Food.  For the past 17 years, I have designed, produced and managed mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area;  Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.  As far as content creation,  photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @wendygee and photoblogging at look2remember.

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