2 ray wings
2 tbsp olive oil
1 chopped onion
1 chopped garlic clove
150 ml Greek yogurt
1 tsp lemon juice
1 tbsp chopped parsley and a bit more to garnish
1 tbsp chopped capers
1 tbsp whole grain mustard
salt and pepper
lemon wedges, to serve
1
Cut the ray wings in half and place them in a large skillet. Cover with salt water, bring to a boil and simmer for 10 to 15 minutes, until tender.
2
Meanwhile, prepare the sauce. Heat the olive oil in a casserole and sauté the onion and garlic for 5 minutes, until tender. Add the yogurt, lemon juice, parsley and capers and heat for 1 or 2 minutes; do not let it boil because it could curdle. Add the mustard, stir and season the sauce to taste.
3
Drain the ray and serves it even on four hot plates.
4
Sauté the sauce with mustard sauce and capers and sprinkle with chopped parsley.
5
Serve hot with lemon wedges.
Ingredients
2 ray wings
2 tbsp olive oil
1 chopped onion
1 chopped garlic clove
150 ml Greek yogurt
1 tsp lemon juice
1 tbsp chopped parsley and a bit more to garnish
1 tbsp chopped capers
1 tbsp whole grain mustard
salt and pepper
lemon wedges, to serve
