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Thornback Ray Meuniere with Nutmeg Mashed Potato

Updated: May 2, 2019

Fresh Thornback Ray wings or Roker sitting in the fridge, time to treat the fish as it should be treated. This recipe is a delicious treat when you have the freshest of Ray or Skate wings, needless to say this was Sunday nights dinner!!


Thornback Ray Meuniere with Nutmeg Mashed Potato


Ingredients:

For the mashed potato:

1kg King Edward Potatoes

150g Butter

60ml Warm Milk

Freshly Grated Nutmeg


For the Ray Wings:

2 tbsp Plain Flour

4 Thronback’s Wings, about 300g each

100ml Olive Oil

125g Unsalted Butter

100ml Chicken Stock

1 Lemon, Juice only

2 tbsp Capers, drained and rinsed

2 tbsp finely chopped Flat Leaf Parsley


To serve:

Green Salad (Sorrell, Dandelion Leaves and Lettuce leaves) tossed in a little Olive Oil and Seasoning


First of all let’s make the mash.. Wash the potatoes and cut into evenly sized pieces. Cover with cold water, add a pinch of Maldon Salt and bring to the boil. Simmer for 20 minutes or until the potatoes are cooked. Strain and return to the warm empty pan and set over a gentle heat to dry off any moisture.


Remove from the heat and stir in the milk and the butter. Mash the potato and then grate in some Nutmeg and seasoning. Stir the mash over a gentle heat until creamy then set aside (keeping the potato warm).


Now for the Ray Wings. Wash the wings and dry in a clean towel. Place in a tray and then dust with flour and seasoning. Lay the Thornback’s Rays wings in the flour and coat on both sides. Now pat the wings between your hands removing the excess flour..


Preheat the oven to 140C.


This bit is easy, place a very large frying pan over a medium heat I have a big frying pan especially for this purpose if you haven’t simply use two pans! Now add a good splash of oil into the pan. When the oil is hot add two wings to the pan. Cook the Thornback wings for approximately 3 to 4 minutes on each side until golden and cooked through. Now remove the wings from the pan and place on a baking tray, cover and place in the oven to keep warm. Repeat the process straight away for the second two wings. Be careful not to over-cook the fish as the texture of Ray or Skate when over cooked is simply horrible.


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The sauce is even easier, simply take the pan that you have cooked the fish in and set it over a medium heat and add the butter. Once the butter has melted and begun to turn nut brown in colour (Beurre Noisette) pour in the chicken stock, this will stop the butter browning anymore. Bring the buttery liquid to the boil and reduce the sauce until it becomes thick and syrupy. Turn down the heat and stir in the lemon juice, capers and parsley.


Remove the Thornback’s wings from the oven and place them on to 4 large dinner plates. Spoon the sauce over the fish and serve immediately accompanied by the potato puree and Green Salad. You’ll love it!


Like this recipe? Check out my Skate Cheeks with Chorizo recipe too!


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