Stingray With Garlic Buerre Blanc And Balsamic Glaze Recipe

• 3 Tbsp. White wine
• 1 Tbsp. White wine vinegar
• 1 1/2 Tbsp. Minced shallots
• 1 tsp Minced garlic
• 1 Tbsp. Heavy cream
• 8 ounce Butter, cut small cubes
•     Salt, to taste
•     Freshly-grnd black pepper, to taste
• 1 tsp Roasted garlic puree, (make extra For other uses)
• 2 whl garlic cloves
• 1 Tbsp. Ketchup
• 1 c. Balsamic vinegar
• 2 Tbsp. Soy sauce
• 4 x Stingray wing fillets -, (8 ounce ea)
•     Wondra flour, for dredging
•     Oil, for frying

Directions