1. Heat ¼ liter of water with a glass of white wine, 1 slice of lemon, 1 bay leaf, thyme, and a few peppercorns.

2. Poach the ray wings in the simmering liquid for 10 minutes. Remove the casserole from the heat and let it cool in the broth.

3. Rinse, dry, and strip the basil. In a saucepan, heat the extra virgin olive oil. Turn off the heat. Dip the basil leaves into the hot olive oil (be careful of splashes).

4. When the leaves become transparent, remove them with a skimmer and drain on paper towels.

5. Mix the fried basil leaves with olive oil; reserve the preparation. Peel the bell peppers and cut into thin slices. Chop the thyme, rosemary, and chives.

6. Drain the ray wings and place them in a dish. Cover with pepper slices and chopped herbs. Drizzle a stream of the basil/oil preparation over each piece of ray. Serve warm with new potatoes.