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Ray Wing with Black Butter

(for 2)
700g (1Ĺ lbs) Ray Wing
60g (2 oz.) Butter
2 Tablespoons White Wine Vinegar
2 teaspoons Capers (Chopped)
Before you cook the ray it is a good idea to soak it for about 30 mts in some salted water. This removes the slight ammoniac smell which can put you off. Donít let it. It is a delicious fish and well worth cooking.

Use a large flat pan and lay the fish in this. Cover with cold water and bring up to a gentle boil.
Simmer it gently for 15 mts then lift the fish from the pan and lay it on a board.
Remove the skin and then lift the cartilaginous bone off the fish.
Then turn over the fish and remove the skin from the other side.

It is a good idea at this stage to have your diners seated and ready for you.
Divide the skinned and boned ray between two heated plates.

In a small pan on the heat put in the butter and on a hot flame heat it until it melts, them foams then starts to turn brown. At this precise moment pour this over the fish.
Immediately pour the vinegar and capers on the pan and as soon as it boils and bubbles pour this also over the fish.
Serve immediately.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef