Today I visited Howth, again they had a huge selection of fresh fish. Ray is plentiful this time of year. I purchased 4 thick pieces of long ray. I am going to roast the ray because of its thickness in the oven. By sealing it on a hot pan first and roasting in a hot oven, it will hold in all the juices and flavour. I will toss some capers in butter and allow the butter go brown before pouring over the ray just before serving. Instead of chips I will serve pan fried sliced potatoes with it. Enjoy.
Ingredients;
4 x 250g Pieces of long ray
200g Capers
100g Butter
Balsamic vinegar
Pepper/Rock Sea Salt
500g Sliced cooked potatoes
Method;
Dry the long in kitchen paper
Season with pepper, rock salt and dust with flour
Place on a hot pan until brown on one side about 2 mins
Turn over and cook for another 2 mins
Remove from pan and place on a oven tray
Roast in a hot oven 200c for 15 mins
Drain the capers very well
Melt the butter on a pan
Add in the capers and toss until the butter goes brown
Pour over the ray and drizzle with balsamic vinegar
Fry the potatoes on a pan
Serve with the ray
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