Rye with capers and crispy patatoes

Rog met kappertjes en botersaus

Ingredients for 4 persons

4 fresh ray wings

½ bunch of curly parsley

1 lemon





4 tablespoons capers

400 g potatoes (firm cooking)



Remove the ray(s) from the fridge and season with salt and pepper on both sides. Sprinkle some flour on a plate and roll the fish in it. Then pat off the excess flour.

The sauce

Heat your pan, put a knob of butter in it and fry the skate on a medium heat until it looks golden brown on both sides. Be careful not to let your butter burn. So add a knob of butter to it regularly. A juicy piece of fish? Spoon some cooking fat over your piece of fish regularly.

The crispy patatoes

Peel and slice your potatoes. Cook them in a pot of salted water until just barely tender. Put a knob of butter in a pan and place the potato slices in it. Let them fry until they are golden brown-crispy along both sides. Top with parsley.

Scoop the potatoes out of the pan and keep warm. Melt an extra knob of butter in the pan and add the capers. Also add the lemon juice. Afterwards, your sauce is ready.