Poached Skate With Oregon Black Truffle Butter

Poached Skate With Oregon Black Truffle Butter
Skate is surprisingly inexpensive and is often readily available in the frozen section of well-stocked Asian markets. With a tender texture and mild flavor, skate is an interesting fish that is well worth seeking out. There are many classic recipes which feature this member of the ray family. One method which works particularly well with skate is poaching. It’s faster and easier than you might expect. If you make your compound butter in advance, you’ve got dinner, start to finish, in under 30 minutes.

Two 8 oz portions skate, skinned (don’t try to do this yourself!)
1 med carrot, sliced into rounds
1 small fennel bulb, thinly sliced
1 lemon, thinly sliced
1 tsp whole peppercorns
1 tsp salt
2 – 3 dried de arbol chile peppers
Oregon Black Truffle – Parsley & Pink Peppercorn Compound Butter (recipe below)



Fill a large shallow covered pan half full with water. The pan should be large enough to accommodate all of the vegetables and the fish. Add the carrot, fennel, lemon, peppercorns, salt and chiles, cover and bring to a boil. Reduce heat to a very low simmer.


Add the skate, cover and cook for 5 – 8 minutes. The skate will cook very quickly, so be sure that it does not overcook. Remove the skate from the poaching pan to a serving plate.


Top with a slice of the Oregon Black Truffle compound butter and serve immediately.



Oregon Black Truffle-Parsley Compound Butter


A wonderfully versatile compound butter that will add deep, woodsy flavors to anything you add it to. Very handy to have at a moment's notice. A dab on cooked fish or meat or poultry will make dinner taste like a gourmet meal you've slaved long hours over!




1 oz Oregon Black Truffle, coarsely chopped (may substitute frozen if fresh are unavailable)

½ Tbsp pink peppercorns

2 sprigs fresh parsley, chopped

sea salt & freshly ground pepper to taste

¼ lb unsalted butter (1 stick), softened




Add the softened butter to a small food processor and pulse a few times until smooth. Add the rest of the ingredients and season with salt and pepper to taste. Pulse the processor a few times to incorporate all the ingredients, but do not over process - you'll want a few chunks of truffle for interest.


Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, put the processed butter in a mound in the middle of the plastic wrap. Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly. Using a sharp knife or skewer, prick the plastic wherever there is a bubble to let the air escape.


Place the rolled up compound butter into the refrigerator to chill & firm up. For best results, use the following day after the flavors have had a chance to blend and meld.


Compound butters may be stored in the refrigerator for a week or more and can be frozen for several months.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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