Discover two refined methods to prepare tender thornback ray wings, paired with a luxurious mint mustard sauce. This dish showcases the delicate flavor of fresh seafood elevated by aromatic herbs and a silky emulsion.
Method 1: Start by preparing the mint mustard butter: Mix softened butter with white mustard and finely chopped mint. Chill until ready to use.
In the base of a couscoussier, bring 1 liter of water to a boil with the cloves, bay leaves, thyme, and crushed coriander. Steam the ray wings in the upper compartment until cooked through.
Meanwhile, in a small sauté pan, reduce the red wine vinegar, add a splash of water, bring to a boil, then whisk in the chilled mint mustard butter off the heat. Season with salt and freshly ground pepper.
Arrange the wings on a platter and serve the sauce in a sauceboat alongside.
Method 2: Steam the ray wings in a steam oven, topped with all the herbs, until perfectly tender.
In a small sauté pan, sweat the finely chopped shallots. Deglaze with red wine vinegar and reduce to a glace. Add the fish stock and reduce further to the desired consistency. Off the heat, whisk in the prepared mint mustard butter. Season with salt and freshly ground pepper.
Plate the ray wings and serve the sauce separately in a sauceboat.
