Ray Wing with a Brown Butter Sauce is an imported Down The Cove seafood recipes recipe, preserved from the original WordPress archive.
Why we love this
We love recipes that feel relaxed but thoughtful: good seafood, a simple method, and enough flavour to make the meal feel like a small occasion.
What you'll need
Gather everything first, then the cooking feels calmer.
- 4 skinned Ray Wings
- ½ packet of unsalted butter
- 2 spring onions
- flour for dusting
- 100ml white wine
- salt & pepper to taste
- Lightly salt the ray wings and leave for 10 minutes
- Wash salt off and pat dry with some kitchen roll
- Dust fish on both sides with flour
- Melt half of the butter in a pan and fry the fish fillets for approx 3 minutes each side until just cooked
- Using a fish slice carefully remove the fish and place in preheated oven to keep warm.
- Add remaining butter to pan and also the chopped spring onions and cook over a medium heat until the butter starts to turn a light brown
- Add the wine and cook for a few minutes to cook off the alcohol
- Plate up the fish and pour some of the butter sauce and spring onion mixture over the top
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Lightly salt the ray wings and leave for 10 minutes
- 2
Wash salt off and pat dry with some kitchen roll
- 3
Dust fish on both sides with flour
- 4
Melt half of the butter in a pan and fry the fish fillets for approx 3 minutes each side until just cooked
- 5
Using a fish slice carefully remove the fish and place in preheated oven to keep warm.
- 6
Add remaining butter to pan and also the chopped spring onions and cook over a medium heat until the butter starts to turn a light brown
- 7
Add the wine and cook for a few minutes to cook off the alcohol
- 8
Plate up the fish and pour some of the butter sauce and spring onion mixture over the top
Make it Different
Try this recipe with skate
Missing Ingredients?
If you don't have spring onions use a shallot or a little finely chopped onion instead
Serve it with
Keep the sides simple: something fresh, something warm, and a little squeeze of lemon usually does the trick.
