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Grilled Ray Wing with French Tarragon and
New Season Potatoes by Mark Machin of
Samways Fish merchant (serves 2)
“The skate or ray is so often an overlooked species on the menu that it can almost
be classified as retro! The main part of the fish is the wing, but there are also the
cheeks (often referred to as knobs) and the middle (a bit like a saddle of lamb). Ray
are relatively simple to cook but not the easiest of fish to prepare from whole, due to
its coarse thick skin. So a good fishmonger is really important! (www.samwaysfish.
com). Our recipe this month uses the wing, because it is the easiest part to cook.
This recipe should be one for all home cooks, so no holding back.”
www.menu-dorset.co.uk