fried ray with caper butter
Dip the ray wings in flour mixed with a little pepper and salt and fry them, with the thick side first, for 4 minutes in a very hot pan with butter. The butter must not be allowed to brown! Add some more butter to prevent this. Then fry the wings for another 4 minutes on the thin side. Take them out of the pan and keep them warm, covered, in an oven at 85°C. Caper butter: in a pan: melt butter and fry chopped parsley in it with a dash of lemon juice. Only add the drained capers at the last moment. On the plate: pour the sauce over the wing and finish off with fried new potatoes, lamb's lettuce and a slice of lemon.

fried ray wings with caper butter

ingredients - info baby potatoes ray wings capers butter
oil lemon plain flour parsley salt & pepper
Belgian Cuisine and more creative cooking
Dip the ray wings in flour mixed with a little pepper and salt and fry them, with the thick side first, for 4 minutes in a very hot pan with butter. The butter must not be allowed to brown! Add some more butter to prevent this. Then fry the wings for another 4 minutes on the thin side. Take them out of the pan and keep them warm, covered, in an oven at 85°C. Caper butter: in a pan: melt butter and fry chopped parsley in it with a dash of lemon juice. Only add the drained capers at the last moment. On the plate: pour the sauce over the wing and finish off with fried new potatoes, lamb's lettuce and a slice of lemon.
ingredients - info baby potatoes ray wings capers butter

fried ray wings

with caper butter

Directions Ingredients
oil lemon plain flour parsley salt & pepper
Belgian Cuisine and more creative cooking