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thorn back ray fillets and lemon juice |
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| Ingredients -
Serves 1 |
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Method |
2 ray fillets per person
Seasoned flour
1 glass white wine
1 lemon
50ml Grappolini Paneolio Extra Virgin Olive Oil
Rosemary |
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Heat the extra virgin olive oil in a frying pan. Pass the fish fillets through
the seasoned flour and fry on both sides until golden. Halve
the lemon, use one half as a garnish and the other half must
be squeezed to get its juice.
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Pour the
juice together with the white wine over the fish fillets and
add the rosemary. Bring to the boil and leave to simmer until
it forma a creamy sauce. Serve garnished with the lemon slices.
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To quicken cooking time, reduce the wine
and lemon juice in a separate pan. |
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