Ray in the acid

ray wings fish stock wine vinegar shallots gelatin
Cut the ray wings in proportion to the size of the containers in which you will store the finished product. Cut an unsprayed lemon into slices and the shallots on half-moons. Let the ray wings poach for 5 to 10 minutes in home-made fish broth with a few leaves of laurel and clove. The time depends on the thickness of the wings. Remove the fish from the poaching liquid and strain it. Take equal parts of white wine vinegar and lukewarm poaching liquid and dissolve it in soaked gelatine. The ratio is 4 leaves per liter. Add a dash of lemon juice. Place the ray wings in containers with some shallot, a slice of lemon and a leaf of laurel and pour over the vinegar preparation. Put the containers in the refrigerator to stiffen. Serve cold. Delicious with bread or fries and a fresh salad.
clove laurel lemon pepper from the mill
A Recipe Guide For The Amateur Chef Belgian Cuisine

Ray in the acid

ray wings fish stock wine vinegar shallots gelatin
Cut the ray wings in proportion to the size of the containers in which you will store the finished product. Cut an unsprayed lemon into slices and the shallots on half-moons. Let the ray wings poach for 5 to 10 minutes in home- made fish broth with a few leaves of laurel and clove. The time depends on the thickness of the wings. Remove the fish from the poaching liquid and strain it. Take equal parts of white wine vinegar and lukewarm poaching liquid and dissolve it in soaked gelatine. The ratio is 4 leaves per liter. Add a dash of lemon juice. Place the ray wings in containers with some shallot, a slice of lemon and a leaf of laurel and pour over the vinegar preparation. Put the containers in the refrigerator to stiffen. Serve cold. Delicious with bread or fries and a fresh salad.
clove laurel lemon pepper from the mill
a recipe guide for the amateur chef Belgian Cuisine