Raie au beurre noir

Method

1. 1 Cook a light broth with vinegar, salt, and pepper, then reduce the heat to a simmer.
2. 2 Blanch the stingray wings for 10 minutes, until the flesh separates from the cartilage.
3. 3 Remove the fish from the pot, peel off the skin, and place it on a warm plate.
4. 4 Boil the potatoes for 20 minutes, then arrange them next to the fish.
5. 5 Melt the butter over medium heat for 4 minutes until it turns chestnut brown, then add the capers and vinegar.
6. 6 Drizzle brown butter over the fish, sprinkle with parsley, and serve immediately while hot.