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Ray wings with celeriac purée
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1 large potato, peeled and diced
1 large celeriac, peeled and diced
4 x 165g ray wings, trimmed to fit a large roasting tray
2 tbsp olive oil, plus more for brushing
Finely grated zest and juice of 2 lemons
2 tbsp capers
1 shallot, finely sliced
25g pack flat leaf parsley, leaves only, finely chopped
1. Put the potato and celeriac into a saucepan and half cover with water. Season with salt and bring to the boil. Turn down, cover, and simmer for 10 minutes until tender. Drain, then leave on a low heat to dry off for a few minutes, then mash. Keep warm.
2. Preheat the oven to 200ºC, gas mark 6. Line a large roasting tray with baking parchment or foil. Place the wings on the tray in a single layer and brush with a little olive oil. Season. Roast for 15 minutes until lightly browned and cooked through.
3. Whisk the olive oil, lemon zest and juice together, then stir in the capers, shallot and parsley leaves. Season. Divide the mash and ray between 4 plates and drizzle over the lemon and parsley dressing. Serve immediately.
Cook’s tip Sometimes ray wings are quite large. If necessary buy two larger ones and cut them in half before cooking, rather than buying four individual ones.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in January 2020.
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