Ray Wings with Caramelized Balsamic Shallots and Capers
By chef CJ Jackson – Hastings Seafood Ambassador
CJ has promoted the Hastings Fishermen’s Protection Society for many years. She will be working alongside Tush Hamilton, at the Hastings Seafood & Wine Festival, to prepare the locally and sustainable caught thornback ray to create this delicious dish.
Prep time: 30 mins
Cook time: 25 mins
Serves: 4
Ingredients
• 4 x 175g ray wings, skinned
• 600ml water
• 5tbsp white wine vinegar
• 1 large onion, sliced
• 6 black peppercorns
• 1 tbsp sunflower oil
• 250g shallots or pickling
onions, unpeeled
• 2 cloves of garlic, peeled
• 2tbsp red wine vinegar
• 150ml vegetable stock
• 2tbsp balsamic vinegar
• 4 sprigs of fresh thyme
• 4tsp capers, rinsed
• 1tbsp fresh chopped parsley
• Salt and ground black pepper
Method
1 Put the ray wings into a large oven-proof dish, pour over the water, white wine vinegar, and add the onion and peppercorns. Cover with greaseproof paper and bake at 180C / gas mark 4 for 16 – 20 minutes. The shoulder of the ray wing should pull away easily.
2 To cook the shallots, put into a saucepan and cover with cold water, bring to the boil and simmer for 3 minutes. Remove from the heat and peel, taking care not to remove too much of the root, to prevent the shallots breaking up later.
3 Heat the oil in a large saucepan, add the shallots and garlic and sauté over a high heat until they begin to turn golden brown. Add the red wine vinegar, boil for 30 seconds then add the vegetable stock, balsamic vinegar and thyme. Cover with a lid and cook over a low heat for 8 – 10 minutes or until the onions are completely tender.
4 Lift the ray wings from the cooking liquid, pat dry on kitchen paper, discard the cooking liquor. Arrange the fish on a large plate. Using a slotted spoon, lift the onions and garlic from their cooking liquid and scatter over the skate, keep warm. Discard the thyme and reduce the onion cooking liquid to 4tbsp by boiling rapidly add the capers and parsley, season to taste with salt and pepper. Pour over the ray wings and serve hot.
