Rick Stein’s ray wings with black butter
Charlie Stein recommends a wine pairing of dry Pinot Blanc
Serves 4
For the court-bouillon
Dry white wine 300ml
White wine vinegar 85ml
Bay leaves 2
Black peppercorns 12
Onion 1, peeled and roughly chopped
Carrots 2, peeled and roughly chopped
Celery sticks 2, roughly chopped
Salt 1 tsp
For the ray wings
Ray wings 4, skinned (about 225g each)
Capers in brine 15g, drained and rinsed
For the black butter
Butter 175g
Red wine vinegar 50ml
Flat-leaf parsley 1 tbsp, chopped
1. For the court-bouillon: combine all the ingredients in a large saucepan with 1.2 litres of water. Bring to the boil, then reduce to a gentle simmer for 20 minutes. Leave to cool slightly to allow the flavours to develop.
2. For the ray wings: place the ray wings in a large pan and pour over the court-bouillon. Bring to the boil, then gently simmer for 15 minutes until the fish is just cooked through.
3. Carefully lift the ray wings from the liquid and allow any excess moisture to drain away. Divide between four warmed plates, sprinkle the capers over and keep it warm.
4. For the black butter: melt the butter in a frying pan over a medium heat. Once foaming, continue cooking until it turns a deep golden brown and smells nutty. Stir in the vinegar, followed by the parsley. Simmer for 1 minute until slightly reduced.
5. To serve: spoon the black butter over the ray wings and serve immediately.
You will need
For the court-bouillon
Dry white wine 300ml
White wine vinegar 85ml
Bay leaves 2
Black peppercorns 12
Onion 1, peeled and roughly chopped
Carrots 2, peeled and roughly chopped
Celery sticks 2, roughly chopped
Salt 1 tsp
For the ray wings
Ray wings 4, skinned (about 225g each)
Capers in brine 15g, drained and rinsed
For the black butter
Butter 175g
Red wine vinegar 50ml
Flat-leaf parsley 1 tbsp, chopped
Method
1. For the court-bouillon: combine all the ingredients in a large saucepan with 1.2 litres of water. Bring to the boil, then reduce to a gentle simmer for 20 minutes. Leave to cool slightly to allow the flavours to develop.
2. For the ray wings: place the ray wings in a large pan and pour over the court-bouillon. Bring to the boil, then gently simmer for 15 minutes until the fish is just cooked through.
3. Carefully lift the ray wings from the liquid and allow any excess moisture to drain away. Divide between four warmed plates, sprinkle the capers over and keep it warm.
4. For the black butter: melt the butter in a frying pan over a medium heat. Once foaming, continue cooking until it turns a deep golden brown and smells nutty. Stir in the vinegar, followed by the parsley. Simmer for 1 minute until slightly reduced.
5. To serve: spoon the black butter over the ray wings and serve immediately.
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