The highlight of this week of holidays was ray cooked in a way that is very traditional here. It is a simple dish but it turned out surprisingly delicious. Besides the ray, say about 1 kg, you only need new potatoes, garlic and olive oil. Here's a picture of the ray, and notice how fresh it was:
Sprinkle the ray with kosher salt one or two hours in advance. Poach it water seasoned with salt; be careful not to overcook it. Reserve the cooking liquid. Once the fish is cold enough to handle, carefully remove the skin and separate the flesh from the bones. Break the flesh into large chunks and reserve.
Meanwhile, boil the potatoes without peeling them. Smallish white potatoes that are appropriate for boiling and that are really tasty is very important to the success of this simple dish. Once they are cold enough to handle, peel the potatoes, break them into large chunks by hand and distribute them on a serving tray. Distribute the fish also on this platter.
Make the sauce: smash three of four garlic cloves, skin-on, with the back of a knife. Put them in a bowl and add olive oil (say a 1/4 cup), salt, vinegar (two tablespoons), pepper, and a couple of tablespoons of the warm cooking liquid of the fish. Mix well. Let it stand 10 minutes or so for the garlic taste to infuse the oil.
Spoon the sauce over the fish and potatoes mix. Let it stand for 10 minutes. This is wonderful at room temperature but also coldish. If all the ingredients are good quality and cooked to perfection, this is absolutely delicious. (No picture of the final product, sorry.)
No comments:
Post a Comment