Peppered ray with tarragon, lemon and mustard brown butter

Peppered ray with tarragon, lemon and mustard brown butter

By
From
British Seafood
Serves
4
Photographer
David Loftus

When I worked at Rick Stein’s Seafood Restaurant in Padstow, skate with black butter was always on the menu. It was one of my favourite dishes to cook, and boy, did I cook a lot of them. This is my version of that dish. The tarragon and lemon work so well with the mustard and cracked pepper. You can change the citrus and herb if you wish, but I think this combination is perfect with fish.

Ingredients

Quantity Ingredient
4 ray or skate wings, trimmed and left on the bone
light rapeseed oil, for cooking
2 teaspoons cracked black pepper

Tarragon, lemon and mustard brown butter

Quantity Ingredient
200g salted butter
100ml red wine
100ml red wine vinegar
4 teaspoons wholegrain mustard
2 shallots, peeled and chopped
2 garlic cloves, peeled and chopped
4 teaspoons tarragon, chopped
1 lemon, peel and pith removed, segmented and finely chopped
cornish sea salt
freshly ground black pepper

Method

  1. Heat your oven to 200°C. Lay the ray wings on a board and season with salt. Heat a large non-stick frying pan over a medium-high heat and add a little oil. Place the ray wings in the pan and cook for 2 minutes until the edges start to turn golden. (You may need to do this in batches.) Transfer the fish to an oiled large baking tray, turning the wings coloured side up. Sprinkle the cracked pepper over the surface and place in the oven for 6 minutes to finish cooking.
  2. Meanwhile, to make the tarragon, lemon and mustard brown butter, clean the frying pan and return to a high heat. Add the butter to the pan and allow it to melt and turn golden brown. While it is melting, mix the wine and wine vinegar together. As soon as the butter is golden brown, add the wine mixture, taking care as it may spit! Remove the pan from the heat and add the mustard, shallots, garlic, tarragon and lemon. Give it a good stir.
  3. Place the ray wings on warmed plates and pour the butter equally over them. Serve at once, with seasonal vegetables on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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