Cornish Ray with Beurre Grenobloise

Masterclass recipe for Cornish Ray with Beurre Grenobloise! The beurre grenobloise is made with butter, capers, lemon and parsley. Simple, speedy and delicious!

Ingredients

  • 2 x300g ray wings
  • 2 tbsp plain flour
  • Salt and pepper
  • 25 ml olive oil
Beurre Grenobloise
  • 200g butter
  • 2 tbsp small capers
  • 1 lemon, segmented
  • 1 small bunch parsley, chopped
  • 1 slice of bread, cubed
Garnish
  • 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
Beurre Grenobloise
  • 200g butter
  • 2 tbsp small capers
  • 1 lemon, segmented
  • 1 small bunch parsley, chopped
  • 1 slice of bread, cubed
Garnish
  • 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.