Ray wings have sweet pleasant flesh which slides easily off the soft ribs of the fish. This is the classic recipe for ray and the butter is served not black but a deep nut brown. Final cooking must be done quickly in order to serve the dish piping hot.
- 700g ray wings, cut into 4 pieces
- 600mls warm water seasoned with onion, bayleaf, parsley stalk and lemon slice.
- 75g butter
- 3 tablespoons white wine vinegar
- Chopped parsley and capers
Add the wings to the warm seasoned liquid in a wide pan.
Simmer gently until cooked, and transfer to a warm serving dish.
Meanwhile, heat the butter in a small saucepan till golden brown. Pour all over the fish.
Quickly return saucepan to the heat and de-glaze with the wine vinegar * stir well until it reduces and pour over the fish.
Scatter on capers and chopped parsley.
Serve immediately – piping hot.