1. Remove the skin from the fish.

2. In a large saucepan, simmer the court-bouillon; poach the ray pieces for 5 minutes over low heat. Cover, turn off the heat, and let the ray cool in the broth.

3. Prepare the sauce: blanch and peel the tomatoes. Cut in half, squeeze to seed, and cut into small pieces. In a bowl, mix the tomatoes with the shallots and chopped herbs. Add the softened cheese, Worcestershire sauce, mustard, oil, and lime juice. Season with salt and pepper, and mix.

3. Drain the ray wings.

4. Heat the sauce in a double boiler or in the microwave.

5. Serve the fish on serving plates and drizzle with sauce. Serve immediately.