Stingray Wing Meunière with Tartare Sauce

🧂 Ingredients

• 1 pc stingray or skate wing 500-600gr

  skin off
• 1 tbsp capers
• 100 ml homemade mayonnaise
• 1 tbsp chopped parsley
• 1 tbsp chopped cornichons or gherkins
• 1 tbsp chopped capers
• 1 tbsp chopped shallots
• 4 pcs baby boiled potatoes
• 4 pcs baby boiled carrots
• 120 gr boiled green peas

Instructions

• 1 Prepare the tartare sauce by combining all ingredients and season to taste.
• 2 Trim the thin part of the skate wing edge, pat dry and season with salt and
  pepper.
• 3 Fry the fish in a mixture of 1 tbsp of butter with 1 tbsp of olive oil over a
  medium to high heat. Leave it to cook for 4-5 minutes on the first side, until a
  nice golden brown colour.
• 4 Flip the fish, add 1 tbsp of butter and continue cooking until brown on the
  other side.
• 5 Baste continually with butter to keep it moist.
• 6 Add the capers into the pan at the last minute.
• 7 When the fish is cooked, remove it and drain the excess oil on a paper towel
  before serving.

Nutrition Info