Ingredients to make Raya with caper sauce:
- 1 kilo of stingrays.
- 100 milliliters of olive oil.
- 1 tablespoon of white wine vinegar.
- 1 glass of white wine.
- 1 tablespoon of capers.
- 1 tablespoon of gherkins.
- salted
- Chives or parsley.
- Liquid cream.
How to make Raya with caper sauce:
- Cut the ray into individual portions and salt it.
- We put the oil in a casserole or a pan large enough to cook all the portions of the ray, and fry in the oil over low heat for 4 minutes on each side.
- Once the fish is cooked, we remove it from the casserole and in the oil, in which we have cooked it, we add the vinegar, the capers and the gherkin, the latter finely chopped.
- After three minutes, we add the white wine and when it has reduced, we pour the special liquid cream for cooking, leaving the sauce to bind us.
- Once we have a homogeneous sauce, we introduce the stingray pieces into it, heat it up, season the whole with salt and pepper and sprinkle little chives or chopped parsley.
