Roasted ray with shrimps, fennel and chicory recipe
Roasted ray with brown shrimps, confit fennel and pickled chicory Ray wings are a bit like skate so replace the ray with skate if you can’t find it in the shops. The pickled chicory needs to be made a week in advance. 150ml/5fl oz red wine vinegar large pinch caster sugar1 small red chicory, cut into thin strips 150ml/5fl oz red wine vinegar large pinch caster sugar 1 small red chicory, cut into thin strips olive oil, to cover 1 fennel bulb, cut into 8 pieces1 bay leaf 1 star anise olive oil, to cover 1 fennel bulb, cut into 8 pieces 1 bay leaf 1 star anise 30g/1oz chickpea or gram flour, for dusting1 ray wing2 tbsp vegetable oil25g/1oz butter 2 tbsp peeled brown shrimps 1 lime, segmented3 tarragon sprigs, leaves picked and chopped1 lime, juice onlysalt and cracked black pepper 30g/1oz chickpea or gram flour, for dusting 1 ray wing 2 tbsp vegetable oil 25g/1oz butter 2 tbsp peeled brown shrimps 1 lime, segmented 3 tarragon sprigs, leaves picked and chopped 1 lime, juice only salt and cracked black pepper Method To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately.