Warm Ray Wing with Coriander

Name: Warm Ray Wing with Coriander
Yield: serves 2 as a main course, 4 as a starter
Ingredients: 1 onion, sliced; 1 medium ray wing; 2–3 sprigs of parsley; pinch of salt; 2–2½ tablespoons white wine vinegar; 4–5 tablespoons olive oil; 2–2½ tablespoons sunflower or arachide oil; 2–2½ tablespoons sherry vinegar or balsamic vinegar; salt and freshly ground pepper; ½ teaspoon Dijon mustard; 1 teaspoon coriander seeds; 1–1½ tablespoons green spring onion (scallion) cut at an angle

Preparation info

serves
2
as a main course

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

The French are very fond of serving warm fish with a cold dressing. The coriander makes this dressing particularly delicious.

Ingredients

1 medium ray wing
1 onion, sliced
2–3 sprigs of parsley

Supper
Fish course
Starter
Pescatarian
Gluten-free

Method

Poach the ray wing (see Skate with Black Butter, for method). Lift the flesh off the bone and divide it into 2 or 4 portions.

Meanwhile make the dressing by combining the oils, vinegars, salt, freshly ground pepper and mus