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.
EQUIPMENT (click pictures for details)
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.
- 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.
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
Tried this recipe?Let us know how it was! #culinaryambition