Technical Stages :

• Broth
• Mince the carrots into slices and put them in a pot with the minced onion, pressed lemon, salt, peppercorns, water, wine and bouquet garni.
• Bring to a boil and simmmer for about twenty minutes.
• Put the ray wings in a large pan or rondeau and cover with the boiling broth. Poach for 8 to 10 minutes without boiling.
• Sauce:
• Finely ciseler the shallots and put them in a pot with the vinegar, salt and pepper. Let reduce to a third of its original volume.
• Add at once the cold butter cut into pieces and whisk energetically until smooth and onctuous.
• Season if needed and filter through a chinois to remove the shallots (optional). Keep warm in a bain marie.
• Presentation:
• Drain and skin the ray wings. Serve each of them on a separate warm plate. Coat with the white butter sauce and sprinkle with chopped parsley or chives.
• Serve with boiled potatoes or with creole or pilaf rice.