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Warm Ray Wing with Coriander
- serves
2
as a main course - Difficulty
Easy
By Darina Allen
Published 2001
The French are very fond of serving warm fish with a cold dressing. The coriander makes this dressing particularly delicious.
Ingredients
1 1 2–3 sprigs
Method
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 mus
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