| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Irishfood | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ray, up to 1 1/2 |
| Zest and juice of 1 orange | ||
| 2 | T | Soy sauce |
| 2 | t | Psoon honey |
| 4 | Beetroot – peeled | |
| 4 | White turnips – peeled | |
| 8 | Onions | |
| 8 | Cloves garlic | |
| 1 | Sprigs rosemary | |
| Olive Oil | ||
| Salt and Pepper |
INSTRUCTIONS
Preheat oven to 400°F/200øC/Gas Mark 6. Make up glaze with orange juice, soy sauce and honey. Pour over ray and marinate for five minutes. Brush vegetables with oil, season with salt and pepper. Place on lightly oiled roasting tin. Transfer ray to oven-proof dish and pour a little of the marinate over. Reserve the rest, bring to the boil and reduce to thicken slightly. Put fish and vegetables into oven and roast for 15-20 minutes. Arrange on a serving platter and pour the rest of the sauce over fish. Substitute Rock salmon, monkfish. Converted by MC_Buster. NOTES : Most people fry ray, but for a more original approach, why not try roasting it with wedges of root vegetables like white turnips, beetroot and baby onions? Marinated briefly in soy sauce with honey and orange juice, the fish is moist and tender and flakes easily off the bone, while the vegetables add their own earthy flavors. Converted by MM_Buster v2.0l.
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