Ray in Creamy Caper Sauce

This dish is considered one of the best fish dishes. The ray is very juicy, and the sauce will only complement and enhance the flavor.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 27 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Fish, fat

  • 300 ml Water

  • 15 ml Vinegar, red wine

  • 1 piece Onion, raw

  • 1 piece Spices, bay (leaves)

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 15 g Butter, unsalted

  • 15 g Wheat flour, white, multi-purpose

  • 30 g Carp, soaked

  • 6 twig Parsley, fresh

  • 3 pieces Orange, fresh

Steps

  1. Wash the parsley, shake it dry, pluck the leaves, and finely chop them. Peel the onion, wash it, and finely chop it. Thoroughly wash the ray, dry it with paper towels, and cut it in half to get 4 equal pieces. Drain the capers.

  2. Preheat the oven to 180°C. Place the ray pieces in a deep baking dish and pour water over them. Add vinegar, bay leaf, chopped onion, salt, and pepper. Place the dish in the preheated oven for about 20 minutes.

  3. Remove the dish from the oven and strain the liquid through a sieve. Place a larger pot on the stove. Add butter and melt it over moderate heat. Sprinkle the melted butter with flour and mix well. Slowly pour in the strained liquid from the baking dish, stirring constantly. Add the chopped parsley and capers. Cook the sauce over low heat for another 5 minutes, stirring occasionally.

  4. Meanwhile, arrange the ray pieces on serving plates. Remove the pot with the sauce from the stove and pour it over the fish. Wash the oranges thoroughly and peel them completely. Cut each orange into segments. Decorate each plate with a few orange segments and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 66.82 kcal
  • Fat: 1.01 g
    • Saturated Fat: 0.59 g
  • Carbohydrates: 2.11 g
    • Sugars: 0.34 g
  • Protein: 10.29 g
  • Fiber: 0.17 g

Advice

To make orange segments, first remove the peel from the oranges, then slice off the pith. Using a sharp knife, cut between the membranes and carefully remove the segments from the inner skin.