Wash the chanterelle mushrooms. Melt some butter in a pan. Add the chopped shallots and brown them for about 10 seconds. Salt and lightly pepper the chanterelles and add them to the pan. Once the whole is gently roasted, add a little water and let the chanterelles cook for 2 minutes. Drain and reduce the gravy. Meanwhile, place the chanterelles in the frying pan again and let them sear until they are crispy. Drain well and place back on the stove. In the meantime, reduce the gravy from the chanterelle cooking. Place the ray fillet in the pan with molten butter and cook slowly. The ray must be golden and should shrink only a little bit. Add the parsley to the chanterelles. Remove the pan from the stove; the parsley should keep its natural green color. Once the ray is cooked, add a spoon of vinegar and honey. Sprinkle the ray with the vinegar. Reduce on low heat for about 30 seconds. During this time, scatter the chanterelles along the side of the serving dish. Place the ray and the vinegar in the center of the dish and pour the chanterelle-gravy around them.