Ray Meunière with Mushrooms

From the Essential Pépin tv series, Episode 101: Savory Staples

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. —Jacques Pépin

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.

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