Orange stringray with fennel

2021-02-22 
Hi! We are in Bizerte, we are on our boat and I can again enjoy cooking on board.
When you go to the market, you see many stalls of fennel, carrots and oranges.
I also do a tour of the fish market, which is very varied and I opted for stringray wings, if you have never tried it, I recommend it is a white fish, it has no fish bone and it has a very good taste.
It can be cooked in several ways, grilled, fried or baked and served with various sauces and garnishes of vegetables, peppers, tomatoes, hazelnut garnish, paprika, capers, potatoes, garlic and parsley, etc.
 I decided to use fennel and oranges as an accompaniment, taking advantage of the fact that we are in Tunisia!

Ingredients

  • 2 rays wings (800 g/m2)
  • 2 carrots
  • 1 fennel
  • 2 juicy oranges
  • 2 green onions
  • Olive oil
  • Parsley emulsion (parsley, garlic and mixed olive oil). Place in a sauce dispenser.
  • Spices: Fleur de sel, turmeric, cardamom, cayenne pepper, coriander, cinnamon, cloves and cumin.
ingredients

Preparation 

Onions and carrots
Cut the two green onions (the bulb in slices and the stem in julienne)
Peel and cut the carrots in 2, then in thick julienne (to obtain sticks).
Cook the onion bulbs and carrots in a saucepan over low heat with a little olive oil, until the onions are transparent. Reserve.
Fennel
Squeeze the orange juice (without filtering and keep the skins to grate them when ready to serve). Cut the fennel stems and cut the bulb into quarters (depends on the size of the fennel in 4 or 6). Wash and dry. Lightly brown the fennel quarters on both sides with olive oil in a saucepan.
Slowly cook with the orange juice and a pinch of the spices until tender. Remove the fennel from the pan and strain the juice through a Chinese. Reserve (the juice and what is left in the Chinese).
Stringray wings
Heat the oven to 180 ° C
Join the skate wings skin side down in a baking dish. Add a little fleur de sel, olive oil and the orange pulp left in the Chinese on the fish. Around, place the quarters of fennel and the stems of the green onion cut into julienne, sprinkle with a little olive oil.
Bake the ray for 14 minutes at 180 ° C. Halfway through cooking (7 minutes) Turn the wings over and remove the skin (it comes off very easily). Finish cooking.
Baked skate wings and fennel quarters

Set up the plates

Check if the orange juice is thick, if not add a little cornstarch to thicken it and give it the texture of a liquid jam. Heat.
Arrange the carrots in a square, next to the green onions.
Serve the wings, arrange the fennel quarters on one side and the onion julienne on the other. Drizzle the fish with the orange juice and grate a little orange zest. Pepper and… hmmmmm eat.
Dressed plate

Enjoy it.