Fabulous Fish Friday

Wonderful Ray Wings

In culinary references we are more familiar with the term Skate Wings. For conservation reasons, we're now more likely to find Ray as opposed to Skate Wings. It's pretty much the same thing - delicious, versatile and easy to cook.

They're easy to eat too. Despite the fact they are on the bone, the meat scrapes off it easily and can be served on the bone or lifted off its solid fan-like structure before plating.

Wings with Caper & Dill Butter

A 225g wing per person is the ideal weight. They are so easy to divide, breaking a larger wing into two smaller servings simply by cutting it with scissors from the feathery tip to the thicker end where the bones join.

To poach the wings, bring a shallow pan of vegetable or chicken stock up to a rolling boil with slices of fennel and celery bathing in it. Pop the fish in and simmer for 10 minutes or so, until the meat turns white and easily flakes from the thicker end of the wing.

After 7 minutes, ladle 2 or 3 good spoonfuls of the stock into a pan adding 120g of butter (at least), a small glass of white wine, 2 tbsp of Stokes Mustard & Dill Sauce and 2 tbsp of rinsed, strained capers. Whisk this all together, reducing the volume as the butter melts and spoon it over the fish as you serve.

With Mushroom Sauce

This is so tasty served with buttery mashed potatoes that has the additional 'wow' of 2 tbsp of Stokes Creamed Horseradish Sauce stirred through it before serving.

Poach the Ray Wings as above and scrape the meat off the bone for serving (as pictured) or on the bone with the sauce spooned over it.

Fry an assortment of sliced mushrooms in butter with 2 grated cloves of garlic, a couple of glugs of our Brown Sauce and a wee sprinkle of thyme leaves for 3 or 4 minutes, then lift the 'rooms', setting them aside to keep warm.

Stir 2 tsp of Stokes Dijon Mustard into the cooking juices then deglaze the pan with a glass (150ml) of white wine. Stir in 150ml of crème fraîche, heating it through as the flavours marry before adding the mushrooms and their juices back. Season, mix well and serve the sauce with your fish.

Mediterranean Style

We make the flavour-packed background sauce first then bake the fish on top. There's a major taste bud alert with this one.

Start by making a rough tapenade (no blender) by chopping together the following tasty mixture: 200g of stoned Kalamata olives, 2 tbsp of rinsed, drained capers, 2 anchovy fillets, 1 grated garlic clove, 2 tbsp of Stokes smoky warm Chipotle Ketchup, 2 tsp of fresh thyme leaves, the juice of a lime and 5 tbsp of good olive oil.

For the tomato base, soften 1 diced onion in olive oil for 7 minutes then add 2 grated cloves of garlic for a further 3 minutes. Pour 1 tin of chopped tomatoes and a glass of red wine into the onions with 1 (or 2) tbsp of Stokes Chilli Jam and 1 beef stock bouillon. As this starts to reduce, add 5 or 6 sliced fresh tomatoes, 4 tbsp of Stokes Tomato or Bloody Mary Ketchup (at least) and half of the tapenade.

Let this reduce and the flavours intensify for 10 minutes than lay the Ray Wings on top. Brush the fish with the remaining tapenade and a couple of spoonfuls of the base sauce, then put the whole thing, uncovered, into a medium oven - 200°C/gas mark 6 -  for 15 minutes (if the sauce is too dry add water) or until the flesh flakes from the thicker part of the wing.

Served with rice, couscous or even a good thick slice of crusty bread - your taste buds will sing for joy.

Fabulous Sauces for Fabulous Sauces

More foodie thoughts for the week:

Vegetarian Society Approved - 
The Vegetarian Society has been through Stokes products with the proverbial fine tooth comb, with exciting results and recipes - here.








Spring Soups - 
Soup and a sandwich make a handsome light lunch. What sandwiches would best go with these great seasonal soups - here.








WIN a Cruise - 
Win an 8 day cruise to Bordeaux and Northern Spain with Fred. Olsen Cruise Lines. Learn more and enter - here.

If we couldn't make it AMAZING...
we wouldn't make it at all.

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150