Preparation time: 25 minutes
Cooking time: 20 minutes
4 X 150 g ray wings (skate) from the fresh fish counter
3 dl low fat single cream
A small handful parsley leaves (about 80 g), chopped
500 g courgettes, cubed
1 shallot, finely chopped
1 garlic clove finely chopped
2 tablespoons extra virgin olive oil
Salt and pepper
Wash and dice zucchini. Cook in a skillet with olive oil, shallot, garlic and chopped parsley 15 g.
Mix the cream and remaining chopped parsley, salt and pepper. Reduce to 1/3 sauce over low heat.
In a skillet, cook the ray wings in olive oil for 5-7 minutes per side.
For the preparation of the plates: spread the sauce over the plates; add the ray wings and zucchini.
The easiest way to eat ray wings is to scrape the ribbed flesh away from the cartilage with a fork!