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Telegraph

Ray wing with peas and orange

Ray is one of my favourite fish – its texture and flavour are unlike anything else, and it offers excellent value. I'm often surprised by how many fishmongers and restaurants sell skate which is actually a species of ray. However, it's important to note that the common skate is critically endangered, so it's always worth asking your fishmonger which species their skate comes from. Overview Prep time 15 mins Cook time 30 mins Serves 5 Ingredients 100g butter 2 large shallots, finely chopped grated zest and juice of 1 orange 100ml fish stock 4 tbsp rapeseed or olive oil 4 tbsp plain flour, for dusting 4 pieces of skinned ray wing on the bone (about 200g each) 150-160g fresh or frozen peas (podded weight), blanched in boiling water and refreshed in cold water Method Step Heat 50g butter in a small pan and gently cook 2 large finely chopped shallots for 1-2 minutes, until soft. Step Add the grated zest and juice of 1 orange, along with 100ml fish stock, and season to taste. Simmer for 2-3 minutes, then lower the heat and whisk in 50g butter until emulsified. Remove from the heat. Step Fry the ray for 3-5 minutes on each side, depending on thickness. You may need to cook the pieces 2 at a time if they do not all fit in the pan. Keep the first 2 warm under a loose sheet of foil while you cook the remaining 2. Step Put the sauce back on the heat and stir in 150-160g fresh or frozen peas (blanched in boiling water and refreshed in cold water) to warm through. Transfer the ray to serving plates with the peas and sauce.