Preparation time: 5 min
Cooking time: 10 min
Portions: 1 person
1 cleaned and skinless sting wing
2 c. olive oil soup
2 c. Caper soup
2 c soup of unsalted butter
2 finely chopped chives
12 cup of white flour
Salt and pepper
- Salt, pepper and flourish the ray wing on each side
- Set the sting wing in an olive oil pan with thermostat 8 (fast heat) for 2 minutes on each side. Turn twice and lower the thermostat to 5 (low fire, slow cooking).
- Add chives, capers and butter. Make the butter nutty and ice in lemon juice.
- Leave the pan covered between 5 and 7 minutes until the pulpit is easily removed with a fork.
Do not use a knife to eat the ray. The pulpit must come off by itself with a fork when cooked.