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Receta Stingray Wings With Grenoble Sauce
by Global Cookbook

Stingray Wings With Grenoble Sauce
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Ingredientes

  • 8 x Stingray wings, (3 to 4 ounces each) cleaned
  •     Salt
  •     Freshly grnd black pepper
  • 1/4 c. Flour
  • 2 Tbsp. Extra virgin olive oil
  • 1/4 c. Chopped shallots
  • 2 Tbsp. Capers
  • 2 x Lemons juiced
  • 1/2 c. Dry white wine
  • 2 stk butter, cut into cubes
  • 1 Tbsp. Plus 1 tsp. finely minced fresh parsley leaves
  • 2 c. Assorted vegetables, blanched if needed (such as haricots verts, baby carrots, halved, thinly sliced squash, thinly sliced zucchini, thinly sliced shiitake mushrooms, thinly sliced red onions, etc,)

Direcciones

  1. Season the Stingray with salt and pepper. Season the flour with salt and pepper. Dredge the Stingray in the flour, coating completely.
  2. In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, saute/fry the Stingray for 2 to 3 min on each side. Remove the fish from the pan and set aside.
  3. Add in the shallots and capers. Season with pepper. Saute/fry for 1 minute. Add in the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer till the liquid reduces by half, about 6 to 8 min.
  4. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 Tbsp. of parsley.
  5. Add in the fish back into the sauce and simmer for 2 to 3 min.
  6. In another saute/fry pan, heat the remaining Tbsp. of the oil. When the oil is warm, add in the vegetables. Season with salt and pepper. Saute/fry for 2 to 3 min.
  7. To serve, spoon the vegetables in the center of each plate. Place the Stingray on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.
  8. Yield: 4 servings