Recipe: Curled Ray Wing Roasted with Combava Essence

1 Rinse your ray pieces under cold water then dry them on paper towels.

2 In a large non-stick pan, melt your butter with the olive oil, then when the color is barely "meunière" place your wings skin side down, the garlic cloves around, salt and pepper, add a little thyme flowers and cook gently without the butter burning for 6 minutes on each side, basting from time to time.

3 Then remove the skin (it should come off on its own) and also the small blood remains placed in the center of your wing.

4 Scatter your small vegetables around, salt and pepper then sprinkle your zests over your ray pressing slightly, cover and let cook gently another 10 minutes then turn off the heat and let rest 8 minutes like this.
Presentation;
On very hot plates (important) place your ray wing in the center, arrange your small vegetables around it and at the last moment pour a few drops of combava juice over each wing.
*These small granular citrus fruits of dark green color can now be found almost everywhere in major cities, they often come from Madagascar (the ones I prefer) from Reunion but also from Thailand and Vietnam.
The developed taste that I love evokes a mixture of lemongrass and grapefruit.
It is consumed in zests, dried leaves, or powder, it accompanies fish in the oven wonderfully, plank-cooked shellfish but also roasted meats (lamb veal) and poultry fillets and all sorts of creams and desserts.