1 In a pot (wide enough to take six ray wings), bring to the boil the water along side the vinegar, thyme, bay leaves, cracked pepper and the salt and allow to cook for 5 minutes.
2 Put your ray wings into the boiling liquid and cook them for 8 minutes (after the water has come to the boil again).
3 Meanwhile, in a thick bottom pot, melt the butter down. Then add the sliced leeks, season with salt, pepper and nutmeg and allow to cook gently (do not let them take any colouring), covered for 15 minutes.
4 Using a skimmer, take your cooked ray wings out of their pot. Place them on some kitchen paper, skin them, on both side. Take the flesh of the bone (on both sides) with a pallet knife and set it aside.
5 Heat up your béchamel sauce, add the wine, 50g (1.75 oz) of gruyere cheese, then stir in, very quickly, the egg yolks.
6 Pre-heat your grill or broiler.
7 In a deep oven dish, place the leek fondue at the bottom, then the fish, and cover with the sauce. Then sprinkle with the rest of the cheese and place the lot under the grill for 7 minutes.
8 Serve piping hot.
This mix of flavours is nature's wonder!
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