As luck would have it, a ray wing made itself available for a first time quick dip into Nathan Outlaw's new British Seafood book.....
a handful of ingredients make up the butter-based mustard sauce, with shallot, whole lemon chopped, garlic, 50-50 of red wine and red wine vinegar........
and, as tarragon is in short supply, a quick trip to the herb garden for a few leaves of lemon balm......
a good dollop of grainy mustard complete the sauce along with the ray wing.......
which is first given a few minutes to brown one side on top of the stove......
when it is then flipped over, peppered, and popped in a pre-heated oven at 200˚......
serve the ray topped with the sauce and, as this was a very quick dish,a handful of veg including some local new Cornish pots. Good to see this first dip into the book produced an excellent dish at such short notice. Sweating some white or even purple onion could have made a substitute for the shallot if needed I guess. A more in-depth look at the book will accompany the next,less hurried dish - when consideration will be given to the remaining recipes, layout and usefulness - looks very promising so far!
