Photograph of the finished Raie au beurre noir

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Raie au beurre noir

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ray Ray 880 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of Caper buds Caper buds 40 g
  • Photograph of Parsley Parsley 12 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Potato Potato 600 g

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.
Start cooking