4 x 150g long ray wings, trimmed
Salt and ground black pepper
60g butter
250ml white wine
100mls cream
2 tablesp. capers
2 tablesp. finely chopped chives, garnish
Pan Fried Ray with Capers
4 people
30 min
Nutrition per serving
-
kcal520 kcal
-
protein25g
-
total fat27g
-
saturates14.4g
-
iron3.2mg
-
carbs32g
Ingredients
Main
4 x 150g long ray wings, trimmed
Salt and ground black pepper
60g butter
250ml white wine
100mls cream
2 tablesp. capers
2 tablesp. finely chopped chives, garnish
Method
Copy TextSet the oven to Gas Mark 4, 180°C (350°F).
Heat a large frying pan over medium heat. Add about 15g butter. Season the ray wings and add two of them to the pan, skin side down and cook for about a minute on each side or until golden. Transfer the ray wings to a baking sheet lined with greaseproof paper. Add a little more butter to the pan and cook the remaining two pieces of ray. Place the baking sheet in the oven and allow the ray to cook for about 8 minutes or until the fish flakes away easily from the bones.
Meanwhile, wipe out the pan with a piece of kitchen paper. Add the wine and allow to bubble up. When the wine has reduced by half, take it off the heat and whisk in the rest of the butter and add in the cream. Return to the heat and warm through. Taste and season.
Serve the ray, skin side down. Spoon over the sauce and sprinkle over the chives and capers.
Serve with seasonal vegetables and sauté potatoes.
The Quality Mark & You
Learn MoreMethod
Copy TextSet the oven to Gas Mark 4, 180°C (350°F).
Heat a large frying pan over medium heat. Add about 15g butter. Season the ray wings and add two of them to the pan, skin side down and cook for about a minute on each side or until golden. Transfer the ray wings to a baking sheet lined with greaseproof paper. Add a little more butter to the pan and cook the remaining two pieces of ray. Place the baking sheet in the oven and allow the ray to cook for about 8 minutes or until the fish flakes away easily from the bones.
Meanwhile, wipe out the pan with a piece of kitchen paper. Add the wine and allow to bubble up. When the wine has reduced by half, take it off the heat and whisk in the rest of the butter and add in the cream. Return to the heat and warm through. Taste and season.
Serve the ray, skin side down. Spoon over the sauce and sprinkle over the chives and capers.
Serve with seasonal vegetables and sauté potatoes.
