LOCATION: Recipes >> Salad Recipes >> Ray Crab
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Ray Crab
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Ray Wing & Crab with Spiced Suzanne Lettuce
4 x 100g (4 oz) ray fillets, skinned
150 g (6 oz) dressed crab
Fish Stock, well seasoned, for poaching
Salad
4 tablespoons olive oil
1 tablespoon lemon juice, or to taste
4 tablespoons finely diced carrot
1 teaspoon ground ginger, or to taste
Salt & freshly ground pepper
4 or more cup-shaped lettuce leaves, Suzanne variety
To garnish: 4 crab claws (optional)
How to cook Lay the ray fillets out flat, divide the dressed crab
between them and roll up to create a dome effect. Wrap in clingfilm,
tie to secure and lower into a pan of simmering fish stock. Poach
gently for 8-10 minutes.
Meanwhile, gently warm the oil with lemon juice and the diced
carrot; season to taste with ginger, salt and freshly ground black
pepper. Lay the cupped lettuce leaves on serving plates and drizzle
with a little of the spicy dressing, then drain the ray well and
gently settle each dome into its lettuce nest. Drizzle any remaining
dressing around the plate and garnish with crab claws (if using).
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