Save to your scrapbook
Ray wings with capers, lemon & butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 ray wings from the fish counter, about 400g
20g plain flour
3 tbsp olive oil
40g unsalted butter
50ml white wine
Juice of ½ lemon
3 tbsp Cooks’ Ingredients Nonpareille Capers
1. Place a large, dry, non-stick frying pan on a medium heat to warm through while you prepare the ray wings. Wash them and dry thoroughly with kitchen paper. Dust lightly with flour on both sides and shake off any excess.
2. Add the oil to the warm pan with the butter and melt for about 5 seconds. Carefully place the ray wings in the pan making sure that the thick middle part is lying flat. Leave the fish to fry for 6 minutes to create a crust. Do not be tempted to move the fish around the pan as the flesh will stick and tear. Use a spatula and tongs to lift and turn the ray wings and fry the other side. After a minute, add the white wine, lemon juice and capers, and continue to cook until the ray wings are done – about 5 minutes. Use a fork to lift some of the fish from the thickest part in the middle of the wing. If it is opaque white, then it’s done.
3. Serve with the pan juices spooned over, plus a wedge of lemon and some crusty bread on the side. Drizzle with some extra virgin olive oil and eat.
Typical values per serving:
This recipe was first published in May 2016.