Recipe: Meunière of Ray Cheeks

Name: Meunière de joues de raie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Ingredients: Petits paris rosés et grosses olives vertes* Crème de badiane et curcuma600 g de joues de raie de petits bateaux200 g de champignons de paris rosés les pieds retirés lavés rapidement puis taillés en quartiers.10 grosses olives dont on en prélève tout autour des languettes(gardez les noyaux)25 cl de crème liquide(30%)1 échalote épluchée et ciselée finementun soupçon de fleur de thym (citron si possible)1 cuiller a café de bon curcuma en poudre (Madagascar par exemple)1 anis étoilé écrasé avec le cul d'une casserolebeurre et huile d'olivessel et poivre du moulin.

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

Prep 20 min

Cook 15 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

Small pink Paris mushrooms and large green olives* Star anise and turmeric cream
600 g of ray cheeks from small boats
200 g of pink Paris mushrooms with stems removed, quickly washed and cut into quarters
10 large olives, with strips cut all around them (keep the pits)
25 cl of liquid cream (30%)
1 shallot peeled and finely minced
A hint of thyme flowers (lemon if possible)
1 teaspoon of good ground turmeric (Madagascar for example)
1 star anise crushed with the bottom of a saucepan
Butter and olive oil
Salt and freshly ground pepper

Step-by-step directions

1- Prepare your ray cheeks, for this install on your work surface using a thin knife remove the cartilage present on the side, keep them and arrange your cheeks on a plate, salt, pepper add a hint of thyme, a splash of olive oil then cover and refrigerate for 15 minutes.

2- In a sauté pan pour a few drops of olive oil, heat, add your removed cartilage, your minced shallot, your olive pits, sweat on low heat for 5 minutes, then add the cream, salt (lightly), season with the crushed star anise and turmeric make a broth then turn off the heat and cover (to infuse).

3- In a fairly large pan place a generous knob of butter and a splash of olive oil when the butter becomes foamy (meunière style) install your ray cheeks, increase the heat then roast them giving them color on both sides for 1 minute each side, then turn off the heat, cover and let rest for about ten minutes.

4- Here the recipe is in its final phase, uncover your pan of cheeks then with a spatula remove them placing them on a plate and keep them warm in an oven heated to 80°, put this pan back on the heat with its remaining juice then sauté your mushroom quarters salt and pepper cook for 5 to 6 minutes.
Finishing: heat your sauce and strain it through fine cheesecloth (sieve), then take a few mushroom quarters make a small slit to insert a green olive slice into it.
Arrange harmoniously on a hot plate with the star anise cream around it.
* I really love the taste of these large Italian green olives called "di Cerignola"

Lentilles vertes Curcuma