Ingredients
- 2 x300g ray wings
- 2 tbsp plain flour
- Salt and pepper
- 25 ml olive oil
- 200g butter
- 2 tbsp small capers
- 1 lemon, segmented
- 1 small bunch parsley, chopped
- 1 slice of bread, cubed
- 1 tbsp large capers
- A few micro coriander
- Vegetable oil for frying
Method
Season the flour then coat the ray and dust the excess off. Heat the oil in a large frying pan and when hot, add the fish and cook for 2 to 3 minutes then flip over and pop in the oven. Cook for another 5 minutes.
Deep fry the large capers then drain. Fry the bread cubes in oil until crisp.
To make the sauce, put the butter in a large pan and heat until nut brown. Then add the capers, the lemon and the parsley.
To serve, put the ray onto a plate, spoon over the sauce and sprinkle over the fried capers, lemons, parsley and croutons.
Ingredients
- 2 x300g ray wings
- 2 tbsp plain flour
- Salt and pepper
- 25 ml olive oil
- 200g butter
- 2 tbsp small capers
- 1 lemon, segmented
- 1 small bunch parsley, chopped
- 1 slice of bread, cubed
- 1 tbsp large capers
- A few micro coriander
- Vegetable oil for frying
Method
Season the flour then coat the ray and dust the excess off. Heat the oil in a large frying pan and when hot, add the fish and cook for 2 to 3 minutes then flip over and pop in the oven. Cook for another 5 minutes.
Deep fry the large capers then drain. Fry the bread cubes in oil until crisp.
To make the sauce, put the butter in a large pan and heat until nut brown. Then add the capers, the lemon and the parsley.
To serve, put the ray onto a plate, spoon over the sauce and sprinkle over the fried capers, lemons, parsley and croutons.