Recipe: Skate wings with anchovies by Jacques Le Divellec
- Two ray wings
- 8 beefsteak tomatoes (or 12 regular tomatoes)
- anchovy paste
- a glass of white wine
- 150 grams of black olives
- a bunch of basil
- olive oil
- salted butter
- If your ray is not yet skinned: Blanch the ray wings in boiling water for 5 minutes, then skin them while still hot on both sides.
- Preheat the oven to 250°.
- Peel, seed, and chop the tomatoes. In a bowl, pour three or four tablespoons of anchovy paste. Thin with one or two teaspoons of olive oil and mix.
- Heat two frying pans, each with two tablespoons of olive oil and a generous knob of butter. The butter is essential for properly searing the fish and releasing its juices. Once the pans are hot, fry the wings for 6 minutes, being careful to prevent the fish from sticking.
- Remove the wings to an ovenproof dish. Deglaze the pans with the white wine. Reduce, scraping up all the browned bits.
- When almost all the liquid has evaporated, pour the two mixtures together. Add the diced tomatoes and the softened anchovy paste. Let the mixture reduce for about fifteen minutes. Add the olives at the end of cooking.
- When ready to serve, bake the skate wings for 7 minutes to finish cooking. Pour the sauce into a shallow dish. Arrange the skate wings on top and sprinkle with chopped basil.
Preparation time: 15 minutes
Cooking time: 20 minutes
If your ray is not yet skinned: Blanch the ray wings in boiling water for 5 minutes, then skin them while still hot on both sides.
Preheat the oven to 250°.
Peel, seed, and chop the tomatoes. In a bowl, pour three or four tablespoons of anchovy paste. Thin with one or two teaspoons of olive oil and mix.
Heat two frying pans, each with two tablespoons of olive oil and a generous knob of butter. The butter is essential for properly searing the fish and releasing its juices. Once the pans are hot, fry the wings for 6 minutes, being careful to prevent the fish from sticking.
Remove the wings to an ovenproof dish. Deglaze the pans with the white wine. Reduce, scraping up all the browned bits.
When almost all the liquid has evaporated, pour the two mixtures together. Add the diced tomatoes and the softened anchovy paste. Let the mixture reduce for about fifteen minutes. Add the olives at the end of cooking.
When ready to serve, bake the skate wings for 7 minutes to finish cooking. Pour the sauce into a shallow dish. Arrange the skate wings on top and sprinkle with chopped basil.
