The French are very fond of serving warm fish with a cold dressing. The coriander makes this dressing particularly delicious.
Poach the ray wing (see Skate with Black Butter, for method). Lift the flesh off the bone and divide it into
Meanwhile make the dressing by combining the oils, vinegars, salt, freshly ground pepper and mustard. Warm the coriander seeds for a few minutes, crush in a pestle and mortar and add to the dressing. Just before serving add the spring onion tops and spoon over the warm ray wing.
Serve immediately on warm plates. This dish is best eaten lukewarm.
© 2001 Darina Allen. All rights reserved.