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Roasted ray with brown shrimps, confit fennel and pickled chicory

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pickled red chicory

  • 150ml/5fl oz red wine vinegar
  • large pinch caster sugar
  • 1 small red chicory, cut into thin strips

For the confit fennel

  • olive oil, to cover
  • 1 fennel bulb, cut into 8 pieces
  • 1 bay leaf
  • 1 star anise

For the roasted ray

  • 30g/1oz chickpea or gram flour, for dusting
  • 1 ray wing
  • 2 tbsp vegetable oil
  • 25g/1oz butter
  • 2 tbsp peeled brown shrimps
  • 1 lime, segmented
  • 3 tarragon sprigs, leaves picked and chopped
  • 1 lime, juice only
  • salt and cracked black pepper

Method

  1. To make the pickled red chicory, heat the vinegar and sugar in a saucepan and stir until the sugar has dissolved. Leave to cool to room temperature. Pack the chicory strips into a sterilised jar and pour over the vinegar mixture. Seal and leave to pickle for a minimum of 7 days.

  2. To make the confit fennel, heat the oil to around 60C. Add the fennel, bay leaf and star anise and leave to poach at room temperature for around 1 hour, or until soft. Remove the fennel from the oil and leave to drain on kitchen paper.

  3. To make the roasted ray, place the flour in a wide shallow bowl and season with salt and pepper. Dust the ray in the flour.

  4. Heat the oil in a frying pan and cook the fish for 6–8 minutes on the thick side. Flip over, add the butter and baste generously. Add the shrimps, lime segments, tarragon, some pepper and a squeeze of lime juice. Baste the fish and set aside.

  5. Transfer the fish and shrimp mixture to warmed plates and scatter over the confit fennel and pickled chicory. Serve immediately.

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