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Ingredientes
- 8 x Stingray wings, (3 to 4 ounces each) cleaned
- Â Â Salt
- Â Â 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
- Season the Stingray with salt and pepper. Season the flour with salt and pepper. Dredge the Stingray in the flour, coating completely.
- 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.
- 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.
- Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 Tbsp. of parsley.
- Add in the fish back into the sauce and simmer for 2 to 3 min.
- 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.
- 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.
- Yield: 4 servings
