Saturday, 26th May 2018
Social media Waterford Today on Twitter Waterford Today on Facebook

Another classic French recipe and one that should be revived for a much neglected fish.

ingredients (for 2)

- 700g (1? lbs) Ray Wing

- 60g (2 oz.) Butter

- 2 Tablespoons White Wine Vinegar

- 2 teaspoons Capers (Chopped)

method

Before you cook the ray it is a good idea to soak it for about 30 minutes in some salted water. This removes the slight ammoniac smell which can put you off. Don’t let it. It is a delicious fish and well worth cooking.

Use a large flat pan and lay the fish in this. Cover with cold water and bring up to a gentle boil. Simmer it gently for 15 minutes then lift the fish from the pan and lay it on a board. Remove the skin and then lift the cartilaginous bone off the fish. Then turn over the fish and remove the skin from the other side.

It is a good idea at this stage to have your diners seated and ready for you.

Divide the skinned and boned ray between two heated plates. In a small pan on the heat put in the butter and on a hot flame heat it until it melts, Then it foams and starts to turn brown. At this precise moment pour this over the fish. Immediately pour the vinegar and capers on the pan and as soon as it boils and bubbles pour this also over the fish. Serve immediately.

Facebook

Letters to the Editor

  • Children in the womb deserve b...

    The Government wants us to vote "yes" in the abortion referendum in order to delete unborn children's right to life and allow abortion on demand in the first 12 weeks of pregnancy. Abortion campaigners claim that there is no human being yet alive by this point. That's why they think abortion on demand is permissible.They are completely wrong. By 12 weeks the baby in the womb has a beating heart, can swallow and yawn, can kick, stretch and jump, has arms, legs, fingers and toes, has fingernails and hair, h …

    read more »

Weekly Poll