Ray Wing with a Brown Butter Sauce

Ingredients

• 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

Method

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