Sunday, 18th February 2018
Social media Waterford Today on Twitter Waterford Today on Facebook

Another classic French recipe and one that should be revived for a much neglected fish.

ingredients (for 2)

- 700g (1? lbs) Ray Wing

- 60g (2 oz.) Butter

- 2 Tablespoons White Wine Vinegar

- 2 teaspoons Capers (Chopped)

method

Before you cook the ray it is a good idea to soak it for about 30 minutes in some salted water. This removes the slight ammoniac smell which can put you off. Don’t 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 minutes 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, Then it foams and 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.

Facebook

Letters to the Editor

  • OUR VIEW

    The Winter OlympicsAlthough Ireland has more than it's fair share of athletes competing in the forthcoming Winter Olympics in PyeongChang in South Korea there will be very few people in the country who will be disappointed if they don't come back with a slew of medals. For a country that goes into meltdown when we get some few inches of snow every decade or so it's even amazing that we've got any athletes going to the Winter Olympics at all!The Winter Olympics just really aren't our thing, we're n …

    read more »

Weekly Poll