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Stingray Wing Meunière and tartarte sauce

There is often discussion about the difference between stingray and skate. 

stingray wing meuniere

Skates and rays are a large group of flat bodied fish that are caught worldwide. They are bottom-dwelling fish with pectoral fins that are so large that they appear to be wings. 

Skates typically have shorter, thicker tails than stingrays, and they do not have a stinger. Stingrays get their name from their sharp, stinging barb on their tail that helps them defend themselves. Stingrays also tend to be larger than skates, although this is not a hard-and-fast rule.

flaky sting ray

The flesh of stingrays is flaky and has a succulent flavour. Stingray wing meunière is a classic French culinary term which means that the fish is cooked in brown butter. 

The tartare sauce is another classic and adds a refreshing touch.

stingray wing meuniere

Stingray Wing Meunière with Tartare Sauce

The flesh of stingrays is flaky and has a succulent flavour. Meuniere is a classic French culinary term which means that the fish is cooked in brown butter.
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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Fish & Seafood
Cuisine French, International
Servings 2 people
Calories 398 kcal

EQUIPMENT (click pictures for details)

Chopping board
Large teflon pan
Whisk

Ingredients
 
 

  • 1 pc stingray or skate wing 500-600gr skin off
  • 1 tbsp capers

For the tartare sauce

  • 100 ml homemade mayonnaise
  • 1 tbsp chopped parsley
  • 1 tbsp chopped cornichons or gherkins
  • 1 tbsp chopped capers
  • 1 tbsp chopped shallots

For the garnish

  • 4 pcs baby boiled potatoes
  • 4 pcs baby boiled carrots
  • 120 gr boiled green peas

Instructions
 

  • Prepare the tartare sauce by combining all ingredients and season to taste.
  • Trim the thin part of the skate wing edge, pat dry and season with salt and pepper.
  • Fry the fish in a mixture of 1 tbsp of butter with 1 tbsp of olive oil over a medium to high heat. Leave it to cook for 4-5 minutes on the first side, until a nice golden brown colour.
    stingray wing
  • Flip the fish, add 1 tbsp of butter and continue cooking until brown on the other side.
  • Baste continually with butter to keep it moist.
  • Add the capers into the pan at the last minute.
  • When the fish is cooked, remove it and drain the excess oil on a paper towel before serving.
    stingray wing meuniere

Notes

  • The freshness of the stingray or skate wing is a must because this fish turns bad quickly and smells like ammonia when it’s off.
  • It is not necessary to dredge the skate wing with flour if using a good quality Teflon pan.
  • How do you know if the fish is cooked properly? The flesh can be lifted away easily from the cartilage.

Nutrition for 1 portion

Calories: 398kcalCarbohydrates: 11gProtein: 4gFat: 38gCholesterol: 21mgSodium: 635mgFiber: 4gSugar: 5gVitamin A: 1020IUVitamin C: 28mgCalcium: 28mgIron: 1mg
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