Skate liver ✦

Foie de raie

What it is

It melts at barely above room temperature and turns rancid within a day, so it never reaches a display case: it is ordered from the fishmonger the morning the boat lands. Where cod liver is cured and tinned, this one is used fresh and almost pouring, closer to a sauce than to an organ.

In the kitchen

Poach it whole in a court-bouillon sharp with vinegar, five minutes at a bare tremble, and lift it before it slumps. Or whisk it raw into a beurre noisette off the heat — it thickens like an egg yolk, and splits the same way if it boils.

Goes with

Capers Butter Lemon Parsley White wine vinegar Shallot Skate wing

Same species

Skate wing

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