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🍽️ Fried Ray Wings on Potato Mash with Capers and Tomato Sauce

474 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• salt
• 2 shallots
• 1 bunch chives
• 3 tomatoes
• 40 g capers (drained)
• 275 ml milk (1.5% fat)
• 4 tbsp olive oil
• pepper
• 640 g ray wing fillets (4 ray wing fillets)
• a little flour
• 1 tsp tomato paste
• 50 ml tomato juice
• 150 ml fish stock
• 3 tbsp anise liqueur
• 3 tbsp tapenade

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Fill a pot with salted water.
4. 4. Add the potatoes to the boiling salted water.
5. 5. Cover the pot with a lid.
6. 6. Cook the potatoes for 20 minutes.
7. 7. Peel the shallots.
8. 8. Dice the shallots finely.
9. 9. Wash the chives.
10. 10. Shake the chives dry.
11. 11. Cut the chives into fine rings.
12. 12. Cut a cross into the bottom of the tomatoes.
13. 13. Dip the tomatoes briefly into boiling water.
14. 14. Remove the tomatoes from the water.
15. 15. Rinse the tomatoes under cold water.
16. 16. Peel the skin off the tomatoes.
17. 17. Quarter the tomatoes.
18. 18. Cut out the wedge-shaped stem base from the tomato pieces.
19. 19. Seed the tomatoes.
20. 20. Dice the tomatoes finely.
21. 21. Drain the capers.
22. 22. Chop the capers coarsely.
23. 23. Pour the milk into a pot.
24. 24. Add two tablespoons of olive oil to the milk.
25. 25. Season the milk with salt.
26. 26. Season the milk with pepper.
27. 27. Set the pot with milk aside.
28. 28. Check the doneness of the potatoes after about five minutes.
29. 29. Season the ray fillets with salt.
30. 30. Season the ray fillets with pepper.
31. 31. Heat the remaining olive oil in a non-stick pan.
32. 32. Coat the ray fillets in flour.
33. 33. Shake off the excess flour from the fillets.
34. 34. Fry the ray wings on the first side for two minutes.
35. 35. Fry the ray wings on the second side for two minutes.
36. 36. Turn the fish fillets with a spatula or a fork.
37. 37. Remove the fried fillets from the pan.
38. 38. Place the fillets on a plate.
39. 39. Preheat the oven to 100 degrees Celsius.
40. 40. Set the temperature for convection to 80 degrees Celsius.
41. 41. Set the temperature for gas to level 1.
42. 42. Keep the fillets warm in the preheated oven.
43. 43. Add the diced shallots to the pan.
44. 44. Sauté the shallots briefly.
45. 45. Add the chopped capers to the pan.
46. 46. Add the tomato paste to the pan.
47. 47. Add the tomato juice to the pan.
48. 48. Stir everything.
49. 49. Bring the sauce to a boil.
50. 50. Add the fish stock to the sauce.
51. 51. Add the anise liqueur to the sauce.
52. 52. Cook the sauce over low heat for four minutes.
53. 53. Add the diced tomatoes to the sauce.
54. 54. Bring the sauce to a brief boil.
55. 55. Boil the milk.
56. 56. Drain the potatoes.
57. 57. Mash the potatoes finely.
58. 58. Mix the mash with the warm milk.
59. 59. Mix the mash with the tapenade.
60. 60. Place the potato mash on the plates.
61. 61. Place the warm ray fillets on the mash.
62. 62. Add the chives to the sauce.
63. 63. Season the sauce with salt.
64. 64. Season the sauce with pepper.
65. 65. Pour the sauce over the fish.
66. 66. Serve the dish immediately.

Nutrition per serving

• kcal: 474
• Protein: 44 g · Fett/Fat: 21 g · Carbs: 24 g