Instructions: Put the cream in a non stick pan, boil it down until it becomes toasted and then throw in the vinegar and some salt. Simmer until there is no liquid to be seen. Sprinkle with the capers and some chopped herbs and pour into a small pan and put aside.

Fillet the Stingray. Re heat the non stick pan, put in the butter and cook the Stingray on both sides, season. Plate it and keep warm. Re heat the butter and pour over the fish. Serve.

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