Preparing the stingray wings
Rinse them thoroughly in cold water
Preparing the aromatic short broth
Mix water, white wine, vinegar, carrot, onion, thyme and bay leaf. Bring to the boil and simmer.
Cooking the stingray
Submerge the stingray wings in the short broth and cook for 15 to 18 minutes.
When making caper butter
Melt the butter slowly until it foams.
Add the shallots and sweat. Add the capers, parsley and lemon zest. Adjust the seasoning.
Serve with grace
Drain the stingray pieces and place on a plate.
Pour generously over the caper butter. Garnish with fresh parsley and lemon zest.
🥡 Storage
Can be consumed immediately, but can be reheated in a bain-marie the next day.
💡 Chef’s tip
For a crispy version, serve the stingray with roasted hazelnuts or celery puree with the scent of
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