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
oil
lemon
plain flour
parsley
salt & pepper
taste and tradition
the fiery passion
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
oil
lemon
plain flour
parsley
salt & pepper
taste and tradition
the fiery passion
