Poached Ray Wing with Warm Tomato & Olive Vinaigrette

Wed, 4 March 2026

Poached Ray Wing with Warm Tomato & Olive Vinaigrette

Ingredients (serves 2):

• 2 Ray Wings (300/400g each, skinned and. trimmed)
• 1 Lemon (Cut in quarters)
• 1 Large white onion (Cut in half)
• 1 Red onion (Thinly sliced)
• 1 Large tomato (Peeled deseeded and diced)
• 2 Tbsp green olives (Chopped)
• 1 Small bunch of parsley (Chopped)
• 1 Sprig of thyme
• 4 Tbsp olive oil
• 1 Tsp red wine vinegar
• 1 Tsp whole black peppercorns
• Sea Salt

Method:

Poached Ray Wing –

Ask your local fishmonger for a 2 portions of ray, that is skinned and trimmed. In a large pan, bring some water (enough to cover the ray) up to a steady simmer, and add the lemon, white onion, peppercorns, thyme, and a pinch of sea salt. Now add the ray wings, and allow to poach gently for 8/10 minutes. You will know its cooked as it will turn white and firm.

Tomato & Olive Vinaigrette –

Simply place the olive oil, red onion, and vinegar, into a small pan and warm gently. Once the oil has warmed up, remove it from the heat, and add the tomato, olives, and parsley, mix well, and season to taste. And your sauce is done.

To Serve – Simply serve the ray on a large plate, and spoon over plenty of your sauce. And most of all, enjoy!