Save to your scrapbook
Ray wings with asparagus and rosemary salmoriglio
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in April 2017.