Braised stingray with pumpkin
Aside of the traditional stingray with butter and capers, try your hand at this original stingray recipe with pumpkin. A simple and healthy dish.
1. Peel and chop the shallots. Peel the pumpkin, remove the seeds and cut the flesh into cubes. Rinse thoroughly the stingrays.
2. Preheat the oven at 200°C (th. 6/7). On a baking sheet, greased with 20 g of butter, place the stingrays side by side. Sprinkle with vinegar. Add the pumpkin, sprinkle with the remaining butter in parcels and the shallots. Add salt and pepper.
3. Bake for about 20 minutes, depending on the thickness of the stingrays. After this time, sprinkle honey and then cook for 5 minutes.
4. Wash and dry the chives. Divide the stingrays onto 6 plates on top of the diced pumpkin. Sprinkle with the cooking juices, season with ground pepper and decorate with the herbs.
Photo credit : Sucré Salé
