Ray Wing | Michael Caines Collection
with capers, brown shrimp, lemon and parsley, in rosemary brown butter and tomato coulis Recipe Components - FishServes 4 - 60g unsalted butter - 2 sprigs of
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Cooking tools:
- Blender
- Fine-mesh sieve
- Nonstick skillet
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- Chef's knife
- Cutting board
- Whisk
- Spoon
- Plate
Ingredients
- 60g unsalted butter
- 2 sprigs of fresh lemon thyme
- 1 lemon
- Tomato coulis
- salt and freshly ground white pepper
- 4 160g pieces of skate or ray wing skinned, bone in or boned, depending on thickness of the fish
- olive oil
- 150g ripe plum tomatoes
- Rosemary beurre noisette
- 120g brown shrimps
- 40g lemon segments, cut into small pieces
- 40g baby capers
- 40g tomato
- 20g chopped shallots
- 1 teaspoon chopped fresh parsley
- Extra Virgin olive oil
- 200gr unsalted butter
- 30gr Rosemary roughly chopped
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