Best Oeufs Au Beurre Noir Eggs With Black Butter Recipes

OEUFS AU BEURRE NOIR - EGGS WITH BLACK BUTTER

Steps:

• Poach the eggs in water to which a little vinegar has been added.
• Remove while still soft and place in a dish in warm oven.
• Boil the wine vinegar until it is 1/2 of its original quantity; pour over eggs.
• Simmer butter a few minutes in the pan; add parsley and salt and cook until both butter and parsley are browned.
• Pour over eggs and serve at once.

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)

Steps:

• Put about 2 inches water in a large frying pan. Simmer the onion, parsley, lemon and peppercorns for about 5 minutes. Add the pieces of skate and simmer gently for 15 minutes. Remove and drain, place on a serving dish and keep warm.
• In a small pan heat the butter until it turns golden brown. Pour the butter over the fish. Add the vinegar and capers to the saucepan, season, bring to boil and pour over the fish. Serve immediately.

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER)

Steps:

• Put the skate wings in a kettle and add cold water to cover and salt. Bring to a simmer and cook about four or five minutes.
• Drain the wings and, using a sharp knife, carefully scrape away the outer coating of each wing.
• Put the wings in a casserole in one layer and add cold water to cover and salt to taste. Add the vinegar, bay leaf, thyme and parsley. Bring the water to a full boil and remove the casserole from the heat.
• Drain the wings on paper towels and arrange them on a serving dish.
• To make the sauce, heat the butter in a skillet over high heat, and when it turns medium brown add the capers. Continue cooking until the butter becomes slightly blackened. Add the vinegar, swirl it around over high heat and pour the sauce over the fish. Sprinkle with parsley and serve.

RAIE AU BEURRE NOIR (SKATE WITH BLACK BUTTER SAUCE)

Steps:

• Arrange fish pieces in one layer, slightly overlapping, in a skillet or casserole. Add water to cover, the white vinegar, salt, bay leaf, peppercorns and thyme.
• Bring to a boil and let simmer over low heat about 2 minutes or less. Turn off heat and let stand until ready to serve. Do not let stand for more than a very few minutes. Transfer fish pieces to a layer of paper towels. Then transfer drained pieces of fish to a heated serving dish.
• To make sauce, heat a heavy skillet, preferably of black iron, almost to smoking. Add butter; when it melts and starts to darken, add capers. Cook, shaking skillet and stirring, about 1 minute, or until butter starts to blacken. Add red-wine vinegar and parsley, swirling it around, and pour sauce over fish.