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Ray wing glazed with veal jus

A basic preparation for ray that is an excellent counterbalance to the deep and rich flavour of the veal jus. You can vary endlessly on veal jus. 

Makes 1kg.

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Allergens and dietary requirements

  • Sulphite
  • Fish
  • Celery
  • Cow's milk
  • Lactose

Ingredients

1100
g
ray wing
80
g
clarified butter
400
g
veal demi-glace
as needed
salt and pepper

Scale recipe

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