🐟🫒raya with butter sauce and capers🫒🫒🐟

Before making it, ask the fishmonger to separate the ray's spine from the wings (fillets). Ask for the leftovers from cleaning the ray to make the fumé.

FOR SMOKING; Put water to boil and pour the leftovers that we have prepared when cleaning the skate. Leave it until it is reduced and set aside. FOR THE SPINE; Fry the fish bone with oil and salt to taste until golden brown and crispy. Remove and set aside.

FOR FISH; Season the skate fillets with salt and pepper to taste. Mark in a frying pan with a little olive oil on both sides. When half cooked, add the butter, the capers and a little of the liquid from the capers (taste so that it does not remain acidic) and also add 1 ladle of the fumé that has been previously prepared. To go bathing until the end of the cooking.

Split half a lime and with your hand, squeeze it and place it on top of the fish. Grate some of the lime rind and throw it over the fish fillets.

Plate. Place the fish fillets and stick the ray bone vertically into the fillets.

Enjoy this plate show!!!