| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 12g | 7g | 8g |
| sugars | fibre | protein | salt |
| 1g | 0g | 25g | 0.32g |
Why I Love French Ray Fillets with Brown Butter and Capers
One of the culinary delights I hold dear to my heart is the exquisite French-inspired dish, Ray Fillets with Brown Butter and Capers. This dish is a celebration of my dual love for exploring global cuisines while honoring the flavors of my Gujarati roots. As someone with a melting pot of culinary influences, I find that this dish excellently combines a sense of French opulence and simplicity, creating a lavish yet comforting meal.
A Tale of Fusion & Flavors
Though my culinary journey often journeys back to my days growing up in California, where the abundance of fresh ingredients inspired many an Indian-American fusion dish, at times I branch out into the vast sea of global cuisine. I discovered the Ray Fillets with Brown Butter and Capers during one such culinary adventure.
This dish resonates with me because it not unlike the cluster beans my grandmother used to prepare. She would cook the fresh beans with capers she pickled herself, and the result was a flavorful dish, a complimented staple at every family sharing. The use of capers in this recipe immediately brought back those cherished memories.
Inspiration From Arena Le Gourmet
As I embarked on recreating this dish, I drew inspiration from the renowned chef, Arena Le Gourmet. Their brilliant interpretation of classic French dishes presented in an easy and approachable manner largely influenced my cooking style. And though creating a classic French dish sounded daunting initially, their work encouraged me to experiment and make this recipe my own.
Perfect Pairings
Staying true to its French roots, Ray Fillets with Brown Butter and Capers pairs well with a crisp white wine, like a good-quality Chablis or Sancerre. If you want to mirror the flavors in the dish, try pairing it with a parsley and potato puree, or a traditional French ratatouille. Here’s a great traditional ratatouille recipe that pairs beautifully with this dish.
I love this recipe because it echoes the merging of cultures that is so symbolic in my life. It’s a sensory journey that encompasses the rich variety of global cuisine, and is a testament to the confluence of flavors and culinary traditions that I value as Your Gourmet Guru. And I can’t wait for you to experience this beautiful harmony of flavors and traditions.
What You’ll Need
- 6 ray fillets, around 5 ounces each
- 2 cups of flour for coating
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 6 tablespoons of unsalted butter
- 3 tablespoons of capers, rinsed and drained
- 2 tablespoons of fresh lemon juice
- Chopped fresh parsley, for garnish
- Slices of lemon, for garnish
Method
Step One
Pat dry the ray fillets with a paper towel. Season each fillet with sea salt and freshly ground black pepper.
Step Two
Place the flour in a shallow dish. Dredge each fillet in the flour, shaking off any excess.
Step Three
In a large frying pan, melt the butter over medium heat. Once the butter starts to foam, add the fillets. Cook for 3-4 minutes on each side, or until the fillets are golden brown and cooked through.
Step Four
Remove the fillets from the pan and place them on a plate. Cover with foil to keep warm.
Step Five
In the same pan, add the capers and cook until they start to pop. Stir in the lemon juice. Cook for a further minute until the sauce thickens slightly.
Step Six
Spoon the brown butter and capers over the ray fillets. Garnish with chopped fresh parsley and lemon slices. Serve immediately.
