Cornish Ray with Beurre Grenobloise
Masterclass recipe for Cornish Ray with Beurre Grenobloise! The beurre grenobloise is made with butter, capers, lemon and parsley.
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Cooking tools:
- Deep-fry thermometer
- Oven
- Skillet
- Deep fryer
- Pan
- Plate
- Fine-mesh sieve
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Slotted spoon
- Spatula
- Tongs
- Fork
- Stove
Ingredients
- 2 x300g ray wings
- 2 tbsp plain flour
- Salt
- pepper
- 25 ml olive oil
- 200g butter
- 2 tbsp small capers
- 1 lemon, segmented
- 1 small bunch parsley, chopped
- 1 slice of bread, cubed
- 1 tbsp large capers
- A few micro coriander
- Vegetable oil for frying
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