Home Recipe BBQ Ray Wing with Samphire and Bronze Fennel

BBQ Ray Wing with Samphire and Bronze Fennel

Ray Wing is a super under rated fish. It has a very refined, specific beautiful flavor that is distinctive to the fish.
  • Serves two

  • 20g butter
  • 500g Quinlan’s Ray Wings
  • 35g samphire
  • 1⁄2 lemon
  • Fresh bronze fennel sprigs, to garnish
  • Salt and pepper to taste

1. Take a sheet of tin foil and butter it well, season the butter with salt and pepper.

2. Place the wings on the foil and add a little more salt and pepper. Fold the foil to make 4 an envelope and tightly seal it. Place onto a hot barbecue or in an oven heated to 180C/gas mark 4 and cook for no more than 10 minutes.

3. To cook the samphire, wash thoroughly under cold running water, then steam over a pan of boiling water for a couple of minutes and serve with melted butter.

4. Once cooked, rest the fish for two minutes, then break open the foil and serve up with a slice or two of lemon, the cooked samphire and garnish with fresh bronze fennel sprigs.