Breed With Peppers

Preparation:

Preparation: Clean the fish, remove the skin, wash it and put it in a saucepan with the wine, 15 cl of water, the bay leaf, the parsley stalks, salt and pepper. Bring to a boil and cook over moderate heat for 12-15 minutes. Wash the peppers, remove the seeds and the internal white membranes, but leave them whole, and cut them into thin rings. Remove the fish from the pan and keep it warm. Remove the bay leaf and the parsley and add the peppers and the zest of an orange cut into strips. Bring back to the boil and cook for about 2 minutes over high heat. When finished, remove the peppers and orange zest and set aside. Reduce the cooking liquid by half, add the juice of an orange and remove from the heat; heat the hazelnut butter and add it to the cooking bottom of the fish, season with salt and pepper and mix. Arrange the slices of ray in a warm serving dish, arrange the peppers and orange peel on top, sprinkle with the prepared sauce, finally garnish with the chopped parsley and serve.