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