Stingray meat is a real delicacy and has healing properties. If you managed to get hold of this rare type of fish, use the recipes and then you can surprise even the most fastidious gourmet.
It is necessary
-
- For the first recipe:
- stingray wings;
- wine vinegar;
- sorrel;
- sage;
- butter;
- cream;
- lemon juice;
- salt;
- pepper.
- For the second recipe:
- stingray wings;
- bay leaves;
- black peppercorns;
- vinegar;
- salt;
- butter;
- parsley.
- For the third recipe:
- stingray wings;
- salt;
- lemon juice;
- 2 eggs;
- flour;
- pepper;
- celery;
- butter.
Instructions
Step 1
To cook a stingray in sorrel sauce, take a kilogram of stingray wings, soak them in ice water for an hour, and then peel them off. Cut the wings into five portions, place in a small saucepan and cover with water so that it completely covers the fish. Add one tablespoon of wine vinegar to a saucepan and bring to a boil. Then reduce heat to low and simmer the skate for 20 minutes. Prepare the sauce at this time. Take two bunches of sorrel and chop finely. Place a small skillet over medium heat and melt 20 grams of butter in it. Transfer the sorrel to a skillet and add one teaspoon of sage to it. Simmer these ingredients over the lowest heat until the sorrel softens. In a separate saucepan, melt 100 grams of butter, add 150 milliliters of medium-fat cream to it and heat the mixture, but do not bring it to a boil. Turn off the heat and add 2 tablespoons of lemon juice, sorrel from a frying pan, pepper and salt to the sauce to taste. Stir. When serving, pour the prepared sauce over the stingray chunks.
Step 2
To cook the stingray in brown oil, take a pound of stingray wings and cut them into 4 equal pieces. Pour one liter of water into a saucepan, bring to a boil and add a few bay leaves, 7 black peppercorns, 60 milliliters of vinegar and 15 grams of salt. Dip the pieces of fish into the boiling broth and simmer for about 15 minutes on the lowest heat. Then take them out and dry them very well with napkins. Heat a skillet and melt 50 grams of butter in it, heat it until it turns brown. Add chunks of stingray, 10 grams of capers to the butter and turn off the heat. Sprinkle chopped parsley over the finished dish.
Step 3
To grill a stingray, take a kilogram of wings, rinse and dry thoroughly. Cut each wing in half and rub with salt on both sides. Sprinkle with the juice squeezed from half a lemon, then roll in flour. Dip the wing pieces in a mixture of two beaten eggs and black pepper. Dip them in breadcrumbs. Heat a skillet and melt 100 grams of butter in it. Grill the stingray over medium heat for 7 minutes on each side. Serve with chopped celery over the fish.
