1254. ROAST STINGRAY WINGS with BACON, CHERVIL and CAPERS

4 stringray wings, on the bone
2 tablespoons plain flour
25 grams unsalted butter
2 teaspoons parsley, chopped
the juice of one lemon
150 ml. red wine
6 rashers of bacon, chopped
125 grams capers
2 tablespoons chervil, chopped
salt and pepper

Preheat the oven to 400F. Season the stingray wings and lightly dust with the flour.
Heat a large pan and add the butter. Place the fish into the hot pan (presentation side down first) and cook until golden brown, turn over. Scatter the chopped bacon over the fish, squeeze over the lemon and capers and place in the oven for around 10-12 minutes. Once cooked remove the fish from the pan and keep warm. Return the pan back to the heat and add the red wine, chopped chervil and parsley. Reduce and adjust seasoning. Add a knob of butter to enrich the sauce if required. Place the stingray on to a plate and pour over the pan juices.


courtesy of: Yum Recipes