Ray wings with parsley cream

Ray wings with parsley cream


Serves 4
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!

(see photo of recipe slide °5) 

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