Poached Thornback Ray Wings with Fresh Sorrel and Lemon Balm Oyster Emulsion
- 4 thornback ray wings, approx. 200 g each
- 8 Fine de Claire oysters No. 2
- 15 cl milk
- Juice of 2 lemons
- 10 lemon balm leaves
- 2 ice cubes
- 16 soft sorrel leaves
- 1 tsp cider vinegar
- 4 tbsp olive oil
- 2 liters vegetable broth
- 75 cl water
- 25 cl dry white wine
- 1/2 tsp salt
- 1 1/2 tsp sugar
- Prep time: 20 minutes
- Cook time: 5 minutes
- Open the oysters, collect and filter the juice. Combine with oysters in a blender; add milk, finely chopped lemon balm, lemon juice, 2 pinches each salt and sugar. Blend smooth and chill.
- Wash and trim sorrel leaves; refrigerate.
- In a large Dutch oven, bring broth, water, and wine to a boil. Add ray wings skin-side down; poach gently off heat for 5 minutes.
- Drain wings, remove skin, and arrange on plates.
- Whisk cider vinegar, salt, and sugar; emulsify with olive oil for vinaigrette.
- Season sorrel with vinaigrette and add to plates.
- Blend chilled oyster mixture with ice cubes to a frothy emulsion.
- Drizzle or spoon emulsion over ray wings and serve immediately.
