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Ingredientes
- 4 x Stingray wings
- 2 lrg Yellow onions, halved
- 1 bn Fresh thyme, minced
- Â Â (or possibly 2 tblspns dry thyme, crumbled)
- 1 x Garlic head, separated into
- 1 x Cloves and crushed
- Â Â Salt, to taste
- Â Â Freshly-grnd black pepper, to taste
- 1/2 sm Savoy cabbage head, cut lengthwise
- Â Â Into eighths
- 1/3 c. Best-quality sherry wine vinegar
- 6 Tbsp. Unsalted butter, chilled, and
- Â Â Cut into small pcs
- 2 med Leeks, white, pale green parts only, julienned, and
- Â Â Sauteed in butter
Direcciones
- Rinse fish and pat dry. Combine yellow onions, thyme, garlic, salt and pepper in a large, deep skillet. Add in the Stingray wings and cover with cool water. Cover and bring to a boil over high heat. As soon as water boils, remove pan from heat. Remove 1 c. of the liquid into a small,non-reactive saucepan and set aside. Cover the skillet and set aside till the fish is cooked through, about 10 min. Meanwhile steam the cabbage till cooked, about 10 min. Bring the reserved c. of liquid to a boil over high heat. Boil till reduced by half, about 5 min. Add in the vinegar and boil for another minute. Swirl in the butter a few pcs at a time, and keep the sauce hot over very low heat. To serve, drain the Stingray on a towel.
- Remove the skin from both sides. Place 2 wedges of cabbage on each of 4 warmed dinner plates. Place Stingray on top of cabbage. Spoon sauce over the fish, sprinkle with leeks and serve immediately.
- This recipe yields 4servings.
- Suggested Wine: Manzanilla La Gitana Sherry
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 391 | |
| Calories from Fat 355 | 91% |
| Total Fat 40.4g | 51% |
| Saturated Fat 25.52g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 169mg | 7% |
| Potassium 157mg | 4% |
| Total Carbs 8.41g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.95g | 2% |
| Protein 1.6g | 3% |
