Aile de raie aux câpres et au citron

Strike wing with capers and lemon

Preparation: 5 min


Total: 15 min

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 lemon
12 cup of white flour
Salt and pepper



  1.  Salt, pepper and flourish the ray wing on each side
  2.  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).
  3.  Add chives, capers and butter. Make the butter nutty and ice in lemon juice.
  4.  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.