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Ray Wings in a Pepper and Brown Butter Sauce
Ray Wings in a Pepper and Brown Butter Sauce is a modern English recipe (originating in Cornwall) for a classic dish of skate or ray wings that are fried and served with a brown butter and pickled peppercorn sauce. The full recipe is presented here and I hope you enjoy this classic English version of: Ray Wings in a Pepper and Brown Butter Sauce.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBritish Recipes
Skate and ray wings are some of my favourite fish. This recipe is for a deceptively simple dish that is a classic of modern Cornish cookery.
Ingredients:
4 ray or skate wings, halved
4 tbsp olive oil
1 tsp pickled mixed peppercorns (these should be the soft kind)
2 tbsp balsamic vinegar
4 tbsp unsalted butter
salt and freshly-ground black pepper, to taste
Method:
Heat the olive oil in a large, heavy, frying pan. When the oil is hot season the skate wing pieces then add to the pan. Fry the fish for about 4 minutes on one side, or until golden brown then turn over and fry for about 3 minutes on the other side, or until browned.
Scatter over the mixed peppercorns then reduce the heat and pour over the balsamic vinegar. Drop in the butter and stir them in and around the fish. Keep stirring and cooking gently until the butter sauce is smooth, lightly browned and gives off a faintly nutty aroma.
Remove the fish to warmed serving plates, pour over the brown butter sauce and serve. When done right, the fish should be slightly pink on the cartilage and will peel off in long, meaty, strands.
