Fat Tuna

Recipes

Coriander Thornback Ray

by Vanessa Berchante
  • Wings of 1 thornback ray
  • 1 bunch of coriander
  • 4 cloves of garlic
  • Olive oil to the taste
  • Fleur de sel to the taste
  • Paprika to the taste
  • 2 tablespoons of cornstarch
  • Lemon juice to the taste

Wash and cut a big handful of bio coriander and set it aside. Chop 4 garlic cloves and let them brown in a drizzle of olive oil with a bay leaf, add the thornback ray’s wings (previously cut in half) and season with fleur de sel and paprika, letting it cook for a couple of minutes.

Then, add 400 ml of water and let it cook in medium heat. When the thornback ray is cooked, remove the broth to a bowl, dissolve 2 tablespoons of cornstarch and add it again to the cooking.

Finally, let it cook for a few minutes, add the coriander and add a few drops of lemon juice. Serve with baked potatoes and toasted bread.

Wash and cut a big handful of bio coriander and set it aside. Chop 4 garlic cloves and let them brown in a drizzle of olive oil with a bay leaf, add the thornback ray’s wings (previously cut in half) and season with fleur de sel and paprika, letting it cook for a couple of minutes.

Then, add 400 ml of water and let it cook in medium heat. When the thornback ray is cooked, remove the broth to a bowl, dissolve 2 tablespoons of cornstarch and add it again to the cooking.

Finally, let it cook for a few minutes, add the coriander and add a few drops of lemon juice. Serve with baked potatoes and toasted bread.

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