Skate – or now we call them ray – wings. These are the fish species that are most common and therefore sustainable and mainly caught in the Westcountry. You may have noticed that after “Masterchef ” programme the BBC direct you to the Marine Conservation Society website ; their entry for Skate/Ray says-“If buying spotted ray ask for ray fished in the Bristol Channel (and landed in Appledore) for assurance of better management in this fishery. The North Devon Fishermen Association (NDFA) members voluntarily adhere to a minimum landing size (MLS). of 45cm for all ray species to assist growth and spawning”.
Ray wings with asparagus and rosemary and garlic dressing.
10(lots)rosemary sprigs with leaves picked.
small tsp of sea salt.
1 large clove of garlic.
squeeze of lemon.
5 tbsp. extra virgin oil.
I large ray wing, halved, or 2 small ray wings.
100g plain flour.
230g asparagus, trimmed.
1.For the dressing, put the rosemary leaves in a pestle and mortar with the salt and (peeled) garlic clove. Pound relentlessly until you have a smooth paste – up to 10 minutes! Add a squeeze of lemon and slowly pour in 3tbsp olive oil, stirring as you go with the pestle until everything is combined.
2. Season the ray wings. Put the flour onto a plate and coat the fish on both sides. Heat 2 tbsp. olive oil in a large frying pan over a medium high heat. Fry the ray for 4-5 minutes on both sides, until cooked through and golden.
3. Meanwhile, bring a large pot of salted water to the boil, Simmer the asparagus for 2-3 minutes, until just tender but with a little bite. Drain well.
4. Serve the cooked ray wing with the asparagus and the dressing drizzled over.