Easy Fish Recipe: Ray with Persillade Truffle and Winkles

Ray with persillade truffle and winklesIn this fish healthy dinner recipe, ray wings are soaked in butter and cooked halfway through then covered with a persillade sauce flavored with truffles and placed on the salamander grill to finish cooking. The dish is garnished with creamy potatoes, celery, winkles, and chives, and finally, seasoned with fish gravy sauce. Winkles are a kind of shellfish that look like snails. They are black and small, and typically form a part of seafood platters. Delicious and scrumptious fish recipes, they add an interesting texture and flavor to the ray fillets.

Ray wings or skate wings are delicacy best recipes in many parts of the world. They have meaty and lean flesh unlike fish that are usually flaky and tender. Many prefer ray wings fried because this makes the meat crispy and delicious. In this recipe, the ray wings are covered in butter to give it sumptuous flavor and also make it moist and juicy. The persillade sauce, made with parsley, shallots, butter, truffles, salt and pepper, provide a thick crust for the ray fillets and give it an earthy and pleasant pungency that smells so good and tastes even more spectacular.

Ingredients: 2 ray wing fillets, 1/4 celery stalk, 0.44 lbs. winkle (sea snails), 8 small potatoes (Charlotte), 7 tablespoons bread crumbs, 14 ½ tablespoons soft butter, 1 truffle, 1 teaspoon chopped parsley, 1 teaspoon chopped chives, salt, pepper, 2 tablespoons double cream

Preparation Instructions: Ray with persillade truffle and winkles Recipe

Prepare a persillade with chopped parsley, shallot, soft butter, chopped truffles, salt, and pepper. Puree using a food processor of a mortar and pestle. Soak the ray in butter. Cook half way through. Dry it on a napkin or towel. Cover it with a layer of persillade and place it on the salamander grill to finish cooking. As garnishing, cut two potatoes in half and cook in water. Add the winkles, celery, and double cream, and simmer. Add chives.  Place ray wings on a dish, garnish with the creamy potato and winkles. Use the fish gravy as sauce.

When handling the ray wings, be careful as the spikes near the edge of the fins are sharp and can pierce your skin. Let your fishmonger filet the flesh of the ray wings for you to make it easier. The wings are actually fins that are so large they appear wing-like. Skinning the wings will get rid of the spikes that protrude from the corrugated and leathery exterior of the fish. Filleting the ray wings will remove the flesh from the cartilaginous bone of the fish. Ray or skates don’t have bones and instead have a skeleton made of cartilage that makes a good broth or soup, which you can make to accompany this dish.

Source: www.gourmandia.com


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