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    Ray wings with asparagus and rosemary salmoriglio

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    Ray wings with asparagus and rosemary salmoriglio

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 2


    10g rosemary sprigs, leaves picked
    ¼ tsp sea salt
    1 garlic clove
    squeeze lemon juice
    5 tbsp extra virgin olive oil
    1 x 500g ray wing*, halved (or 2 x 250g ray wings)
    100g plain flour
    230g asparagus, trimmed

    * Available from the fish counter


    1. For the salmoriglio, put the rosemary leaves in a pestle and mortar with the salt and (peeled) garlic clove. Pound relentlessly until you have a smooth paste (up to 10 minutes, but it’s worth it). Add a squeeze of lemon and slowly pour in 3 tbsp olive oil, stirring as you go with the pestle until everything is combined together.

    2. Season the ray wings. Put the flour onto a plate and coat the fish on both sides. Heat 2 tbsp olive oil in a large frying pan over a medium high heat. Fry the ray for 4-5 minutes on each side, until cooked through and golden.

    3. Meanwhile, bring a large pot of salted water to the boil. Simmer the asparagus for 2-3 minutes, until just tender but with a little bite. Drain well. Serve the cooked ray wings with the asparagus and the salmoriglio drizzled over. 

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    This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.


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