Fish and Seafood Recipes - Ray in Black Butter with Wild Rice

Ingredients                 

• 225 g/8 oz/1 cup wild rice mix

• 15 ml/1 tbsp chopped parsley

• 2 large ray wings

• 120 ml/4 fl oz/1/2 cup white wine vinegar

• 2 garlic cloves, crushed

• 1 bunch of spring onions (scallions), finely chopped

• 100 g/4 oz/1/2 cup butter

• 30 ml/2 tbsp capers

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Method:

1. Cook the rice mix according to the packet directions. Drain and stir in the parsley.

2. Meanwhile, wipe the fish with kitchen paper. Heat the vinegar, garlic and spring onions in a large frying pan.

3. Add the fish, cover and cook for 10 minutes, turning two or three times until cooked through.

4. Remove from the pan, reserving the juices. Scrape off the thin membrane covering the wings. Scrape the flesh into a bowl and keep warm.

5. Melt the butter in a clean pan and heat until a nutty brown (do not bum). Add the fish-cooking juices and boil rapidly for 30 seconds.

6. Return the fish to the pan, toss quickly and serve spooned next to the wild rice mix on a warm serving dish. Scatter a few capers over for garnish.