Fat Tuna

Recipes

Thornback ray with naples garlics

by Chef Hugo Ferreira

Start by washing the naples garlics and separate the top from the base (keep in mind that they both have different cooking times). Since the thornback ray comes already perfectly cleaned, you just need to trim the ends. Season the thinner part with lemon juice, salt, pepper and a bit of olive oil and set aside.

With the thickest trimmed ends, make a broth with onion, garlic, white wine and the trims of the naple garlic for about 30 minutes and strain. After that, start to bread the thornback ray (after its seasoned with salt, pepper and lemon zest) in wheat flour and fry in brown butter until they’re crispy and finish them up in the oven for about 6 to 7 minutes, depending on its thickness.

Sweat the white parts of the naple garlic in butter, add the green tops, cool it with white wine and add the broth until it makes a creamy texture and rectify the seasoning. Finally, garnish the thornback ray and finish with the crispy fried bits.

Start by washing the naples garlics and separate the top from the base (keep in mind that they both have different cooking times). Since the thornback ray comes already perfectly cleaned, you just need to trim the ends. Season the thinner part with lemon juice, salt, pepper and a bit of olive oil and set aside.

With the thickest trimmed ends, make a broth with onion, garlic, white wine and the trims of the naple garlic for about 30 minutes and strain. After that, start to bread the thornback ray (after its seasoned with salt, pepper and lemon zest) in wheat flour and fry in brown butter until they’re crispy and finish them up in the oven for about 6 to 7 minutes, depending on its thickness.

Sweat the white parts of the naple garlic in butter, add the green tops, cool it with white wine and add the broth until it makes a creamy texture and rectify the seasoning. Finally, garnish the thornback ray and finish with the crispy fried bits.

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