Cost per serving $2.59 view details
- 1 lrg Stingray wing
- 200 gm Spinach, (7oz)
- 1 x Clove garlic
- 20 gm Butter, (3/4oz)
- 200 ml Vegetable nage, (vegetable stock) (6.6fl ounce)
- 1 tsp Cream
- 125 gm Butter, (4oz)
- Â Â Seasoning
- 20 x Mussels, (well scrubbed and discarding any which stay closed)
- 1 dsh Wine
- 30 gm Capers, (preferably dry salted and rinsed) (1oz)
- 20 gm Finely diced onions, blanched (3/4oz)
- 30 gm Diced gherkins, (1oz)
- 1 x Plum tomato, peeled, seeds removed and flesh diced
- 8 gm Minced parsley, (1/4oz)
- Â Â Lemon juice
- Portion the Stingray by removing the flesh from the bone and cutting into four. Reserve in the fridge.
- Reduce the nage down by half, add in a drop of cream and incorporate the cool butter. Season with salt, pepper and a little lemon juice.
- Fry the Stingray in a warm pan with a little oil. At the same time cook the spinach with the clove of garlic and the butter. Season.
- Place the spinach in a bowl and put the Stingray on top, after seasoning with salt and a little lemon juice. Keep hot.
- For the mussel tartare: Steam the mussels in a dash of wine in a tightly covered pan till they open. Turn out of the pan and allow to cold a little.
- Meanwhile blanch the onions briefly in boiling water then drain and refresh in cool water. Pat dry.
- Remove the mussels from their shells and place in a bowl with their finely strained juices.
- Add in the capers, onion, gherkin, tomato and parsley to the nage. Adjust the seasoning again with salt and lemon juice, then add in to the mussels with their liquid. heat through, but don't boil.
- Pour the mussel tartare garnish and sauce around the Stingray and serve.
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|Amount Per Serving||%DV|
|Serving Size 211g|
|Recipe makes 4 servings|
|Calories from Fat 279||78%|
|Total Fat 31.76g||40%|
|Saturated Fat 19.18g||77%|
|Trans Fat 0.0g|
|Total Carbs 8.49g||2%|
|Dietary Fiber 1.7g||6%|