Poached ray with leeks, lentils and sherry vinegar

Poached ray with leeks, lentils and sherry vinegar

By
From
British Seafood
Serves
4
Photographer
David Loftus

Poaching ray this way really is a great way to cook it. All the moisture is retained within the flesh, which makes for perfect eating. Charred leeks, earthy lentils and sherry vinegar come together to complement the fish perfectly. If you want to do something a little different to the fish, then stuff it with herbs of your choice before rolling and poaching.

Ingredients

Quantity Ingredient
4 ray or skate wings, filleted and trimmed of sinew
100g caster sugar
100ml sherry vinegar
200g puy or green lentils, rinsed
2 shallots, peeled and chopped
2 garlic cloves, peeled and chopped
16 baby leeks, washed and trimmed
50g unsalted butter
olive oil, for cooking
1 bunch spring onions, trimmed and sliced
2 tablespoons chives, chopped
cornish sea salt
freshly ground black pepper

Method

  1. Lay a top side, thicker ray fillet on a large piece of cling film on your work surface. Season with salt and roll up into a sausage. Wrap tightly in the cling film and tie the ends tightly so it holds its shape. Repeat with the other larger fillets to give you 4 rolls. Refrigerate until ready to cook. (Keep the thinner fillets to coat in breadcrumbs and fry for lunch or a snack the next day.)
  2. Dissolve the sugar in the sherry vinegar in a saucepan over a medium heat and bring to a simmer. Let bubble for 2 minutes and then set aside to cool.
  3. Put the lentils in a saucepan with the shallots and garlic. Pour on cold water to cover and bring to a simmer over a medium heat. Skim, then simmer for about 7 minutes. Drain and spread out on a tray. While still hot, drizzle over some of the sherry vinegar reduction; this will be absorbed as the lentils cool. Refrigerate once cooled, unless using straight away.
  4. To cook the leeks, lay them flat in a wide, shallow pan and add the butter and a sprinkling of salt. Cover with water and bring to a simmer over a medium heat. Cook for 3–4 minutes until soft on the outside, but still a little firm in the centre. Drain and spread out on a tray to cool.
  5. To cook the fish, half-fill a wide, shallow pan with water and bring to a simmer. Add the film-wrapped ray rolls and poach for 6 minutes.
  6. While the fish is cooking, place a large non-stick pan over a medium heat. When hot, add a drizzle of olive oil, then the leeks. Cook for 2 minutes until starting to colour, then flip them over, add the spring onions and cook for a further minute. Remove the leeks and keep warm. Add the lentils to the pan and heat though for 1 minute, then add 4 tablespoons of the sherry vinegar reduction and the chopped chives. Taste for seasoning; keep warm.
  7. Remove the cling film from the fish. Place a non-stick frying pan over a medium heat. When hot, add a little oil, then carefully place the ray rolls in the pan and cook for 2 minutes, turning carefully, until golden.
  8. Divide the warm lentils and spring onions between 4 warmed plates. Place the leeks and fish on top. Finish with a drizzle of sherry reduction and serve.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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