Category

Ingredients

• 450g to 680g Ray Wings
• Zest and juice of 1 lemon (or orange)
• 4 tablespoons soy sauce
• 2 tablespoons honey
• 225g mixed Asian greens i.e. Bok choi, Chinese broccoli / Kale etc (or stir fry vegetables of your choice)
• 1 tablespoon vegetable or sesame oil (Optional)

Method

Preheat oven to 200°C / 400°F / Gas mark 6
Make glaze by combining lemon juice, soy sauce and honey in a bowl, and whisking together.
Pour over Ray and allow to marinate for at least ten mins.
Transfer Ray onto ovenproof dish and pour over any remaining marinade.
Place in oven and cook for 10 – 12 mins. During cooking baste with the marinade.

While it is cooking, stir-fry Asian greens in a little oil, add sesame oil if desired.
To serve, place small bundle of greens on plate and add Ray Wing and sauce on top, and pour any remaining sauce over the ray.

Serves

4

Ray wings have sweet pleasant flesh which slides easily off the soft ribs of the fish. This is the classic recipe for ray and the butter is served not black but a deep nut brown. Final cooking must be done quickly in order to serve the dish piping hot.

Ingredients

• 700g ray wings, cut into 4 pieces
• 600mls warm water seasoned with onion, bayleaf, parsley stalk and lemon slice.
• 75g butter
• 3 tablespoons white wine vinegar
• Chopped parsley and capers

Method

Add the wings to the warm seasoned liquid in a wide pan.
Simmer gently until cooked, and transfer to a warm serving dish.
Meanwhile, heat the butter in a small saucepan till golden brown. Pour all over the fish.
Quickly return saucepan to the heat and de-glaze with the wine vinegar * stir well until it reduces and pour over the fish.
Scatter on capers and chopped parsley.
Serve immediately – piping hot.

Serves

4

You can substitute Plaice, Lemon Sole, White Sole.

Ingredients

• 4 x 170g portions Ray
• Salt and pepper.

Sauce

• 2 tablespoons olive oil
• 1 onion – roughly chopped
• 1 clove garlic – roughly chopped
• 2 red peppers – roughly chopped
• 55g/2ozs sun-dried tomatoes
• 2 tablespoons stock
• Squeeze lemon juice
• Grated lemon zest

To serve

1 tablespoon finely diced red pepper

Method

Heat oil and soften onion and garlic.
Add remainder of sauce ingredients and cook gently for 10 minutes.
Blend sauce in processor.
Poach portions of ray in well seasoned water for 10-12 minutes. Drain very well.
Re-heat sauce and serve with ray. Sprinkle diced pepper over sauce.
Serve with broccoli and new potatoes.

This sauce is also suitable for grilled, fried, micro-waved or baked fish and can be stored in the fridge for 3-4 days.

Serves

4