Ray with fermented fries and hazelnut tartare sauce

Preparation time

Cooking time
30 mins to 1 hour

Serves 4

A tender meaty fish Ray tastes delicious pan-fried with butter. Wings can weigh anything between 200g and 1kg. Similar to Dover Sole, Ray reaches its peak flavour a day or two after being caught.

Ray belong in the same category as Skate but there are no fishing restrictions that apply to Ray. Skate appears on the Greenpeace red list due to over-fishing so it’s important not to confuse the two.

By Tommy Banks
From Saturday Kitchen

For the fermented fries

  • 50g/1¾oz salt
  • 2 large red potatoes, peeled and cut finely into thin fries
  • vegetable oil, for deep-frying

For the hazelnut tartare sauce

  • 50g/1¾oz hazelnuts
  • splash vegetable oil
  • 2 free-range egg yolks
  • 2 tsp English mustard
  • 1 tsp white wine vinegar
  • 125ml/4fl oz extra virgin rapeseed oil
  • 2 tbsp finely chopped fresh chervil
  • 2 tbsp finely chopped pickled onions, plus a splash of pickling vinegar
  • 2 tbsp finely chopped forced beansprouts (or regular beansprouts)
  • salt

For the skate

  • 2 ray wings (each about 400g/14oz)
  • 2 tbsp vegetable oil
  • 70g/2½oz unsalted butter, diced
  • salt