Fish of the month


Spotted ray in brown butter and Chinese spices

from three to four
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Picture of Spotted ray in brown butter and Chinese spices

Ray have a very distinctive flavour and texture which can take big flavours spicy or acidic flavours work very well with skate. The two best methods for cooking skate are poaching then finishing by frying briefly in Beurre Noisettee which is simply butter that is fried until it very light brown in colour and the aroma resembles toasted nuts, served with capers Lemon and chopped parsley. Or dipping in seasoned flour and pan fried. Recipe and recipe image supplied by Morrison chef, Jon Coates


Cooking time   40
Fish type   White flat fish
Serves   4

Ingredients

900g Spotted ray wing(skinned)
570ml fish stock
85g unsalted butter
1x teaspoon fresh grated ginger
1 teaspoon of toasted coriander seeds crushed
1x Teaspoon of Sichuan Peppers toasted and crushed (both dry spices can be toasted in a pan before cooking and crushed in a pestle and mortar)
1x Star Anise
Juice of1 lime

Preparation

Wash the skate and divide into 4 even portions. Put the skate into a large saute pan and cover with the fish stock, cover with a lid and reduce the heat to a simmer , poach gently for 15-20 minutes. Remove from the stock and dry with absorbent paper, scrape away any skin arrange the skate on a serving dish and keep warm. Pour off the stock from the cooking pan, reheat the pan gently and add the butter melt gently when the butter is foaming add the ginger and the dry spices and fry gently for a couple of minutes. When the butter is a light golden brown remove from the heat cool for 1 minute, add a couple of table spoons of the fish stock and lime juice pour the mixture over the ray while still sizzling serve straight away with stir fried vegetables and Noodles.