in France

Fried skate wing fillets

updated

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Ingredients for 2 servings:

  • 1 large ray wing, approx. 750 g
  • 80 g butter
  • 3 tbsp capers
  • 3 tbsp flat-leaf parsley, finely chopped
  • e.g. sea salt and pepper
  • 1 shot of sherry vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with capers, parsley and brown butter

Fillet the skate wing. Stack the two fillets on top of each other, cut into two portions, and dry, then season with salt and pepper. Brown half of the butter in a non-stick pan over high heat. Fry the fillets for about 5 minutes on each side. Add the remaining butter occasionally to prevent it from burning. Place the fish on warmed plates. Stir the capers, parsley, and a dash of vinegar into the butter and spread it over the fish. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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