Warm Ray Wing with Coriander

Preparation info

  • Difficulty


  • serves


    as a main course

Appears in

Darina Allen's Simply Delicious Suppers

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.


  • 1 medium ray wing
  • 1 onion, sliced
  • 2–3 sprigs of parsley
  • pinch of salt
  • 2–2Β½ tablespoons white wine vinegar


  • 4–5 tablespoons olive oil
  • 2–2Β½ tablespoons sunflower or arachide oil
  • 2–2Β½ tablespoons sherry vinegar or balsamic vinegar
  • 2–2Β½ tablespoons white wine vinegar
  • salt and freshly ground pepper
  • Β½ teaspoon Dijon mustard
  • 1 teaspoon coriander seeds
  • 1–1Β½ tablespoons green spring onion (scallion) cut at an angle


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 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.