Recipe: Curled Ray Wing Roasted with Combava Essence

Name: Curled Ray Wing Roasted with Combava Essence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 belles ailes de raie de 600 g préparées et taillées en 2; 2 petits combava* ou citrons verts les zestes retirés et blanchis 3 minutes le jus gardé a part; 100 g de beurre 1/2 sel de qualité; 6 cl d'huile d'olives; 300 g d'un petit mélange de légumes du Sud taillés en petite mirepoix(carrés) (aubergines, courgettes, poivrons rouges et verts fèvettes etc juste fondus a l'huile d'olives); 2 gousses d'ail (rose si vous pouvez) épluchées ouvertes en 2 et dégermées; un peu de fleur de thym(citron de préférence); sel poivre blanc du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

2 beautiful ray wings of 600 g prepared and cut in half
2 small combava* or limes with zest removed and blanched 3 minutes, juice kept aside
100 g of half-salted quality butter
6 cl of olive oil
300 g of a small mix of Southern vegetables cut into small mirepoix (cubes) (eggplants, zucchini, red and green peppers, fava beans etc just softened in olive oil)
2 garlic cloves (pink if you can) peeled, split in half and degerminated
a little thyme flowers (lemon preferably)
salt and white pepper from the mill.

Step-by-step directions

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.