Two methods:
1/Prepare the mustard butter by mixing the softened butter with the mustard. add the finely chopped mint, set aside in the cold.
In the lower part of a couscoussier put a liter of water with cloves, bay leaf, thyme, coriander, cook the fins in the upper part.
Put the red wine vinegar in a small sauté pan, let it reduce, add a little water, bring to the boil and whisk in the butter off the heat. Salt and pepper from the mill.
Arrange the wings on a platter and serve the sauce in sauceboats.
2/Cook the fins in the steam oven with all the herbs on top.
In a small sauté pan, sweat the chopped shallots, deglaze with vinegar and reduce to ice, moisten with the fish stock, reduce again until the consistency is good, then whisk in the mint butter.
Salt and pepper from the mill.
Arrange the ray wings on a platter and serve the sauce separately in sauceboats.
