Sunday, 19th February 2017
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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.

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