BLONDE RAY

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 67 – Blonde Ray
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BIN: Raja brachyura
FR: Raie lisse / blanche lissé
GER: Blondrochen
ESP: Raya boca de rosa
IT: Razza a coda corta
SRB-CRO: Raza
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Let’s be honest, this channel is more about butter than it is about fish, so let’s combine the two most delicious things in the world 🙂 Here is my very own seafood condiment creation – Butter Vongole! It pairs incredibly well with fish, shrimp and pasta.
Fresh fish: Fin & Bone London
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Ingredients (serves 4):
2kg skate wings
Vongole butter:
500g clams / palourdes (or cockles)
250g softened butter (beurre pommade)
150ml white wine
1 pinch chilli flakes
3 cloves confit garlic
15g parsley
1/2 lemon zest
1/2 lemon juice
Confit tomatoes:
Bunch of cherry tomatoes
4-6 garlic cloves
Thyme
Rosemary
Lemon slices
Splash of Balsamic vinegar
Olive oil to cover
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Recipe:
1. Cut and skin the skate wings as shown in this reel, leaving the bone (cartilage) in.

2. Confit tomatoes: combine all ingredients in an oven dish and roast gently or 120C for about 90 minutes.

3. Vongole butter: in a a saucepan bring the wine to a boil, add the clams and steam until they open. Remove clams, add chill and the resting juices from cooked clams. Reduce to almost a glaze. Combine butter, chopped clam meat, vongole reduction, confit garlic, parsley, lemon and blend until smooth.

4. Dredge the skate wings in flour and sear / grill on both sides until golden and finish in the oven at 140C for about 15 minutes. Let rest for 5 minutes and serve with the compound butter and cherry tomatoes. Enjoy!!