Chef’s recipe by Johan Ducroquet
Qwehli® ray with beurre noisette, black olives and confit Provencal artichokes
- red fruit
- olive oil
- raspberry vinegar
- purple carrots
- black tapenade
- assorted vegetables
1. Pour the beurre noisette over the ray, together with the thyme and fresh garlic.
2. Prepare a red fruit vinaigrette with the olive oil, raspberry vinegar and samphire.
3. Gently cook the artichokes in olive oil to create a confit along with the purple carrots.
4. Tapenade, confit vegetables and ray, pour the vinaigrette over.
Sear the ray in a very hot pan to crisp the skin.