Recipes
Coriander thornback ray
- Wings of 1 thornback ray
- 1 bunch of coriander
- 4 cloves of garlic
- Olive oil to the taste
- Fleur de sel to the taste
- Paprika to the taste
- 2 tablespoons of cornstarch
- Lemon juice to the taste
Wash and cut a big handful of bio coriander and set it aside. Chop 4 garlic cloves and let them brown in a drizzle of olive oil with a bay leaf, add the thornback ray’s wings (previously cut in half) and season with fleur de sel and paprika, letting it cook for a couple of minutes.
Then, add 400 ml of water and let it cook in medium heat. When the thornback ray is cooked, remove the broth to a bowl, dissolve 2 tablespoons of cornstarch and add it again to the cooking.
Finally, let it cook for a few minutes, add the coriander and add a few drops of lemon juice. Serve with baked potatoes and toasted bread.
Wash and cut a big handful of bio coriander and set it aside. Chop 4 garlic cloves and let them brown in a drizzle of olive oil with a bay leaf, add the thornback ray’s wings (previously cut in half) and season with fleur de sel and paprika, letting it cook for a couple of minutes.
Then, add 400 ml of water and let it cook in medium heat. When the thornback ray is cooked, remove the broth to a bowl, dissolve 2 tablespoons of cornstarch and add it again to the cooking.
Finally, let it cook for a few minutes, add the coriander and add a few drops of lemon juice. Serve with baked potatoes and toasted bread.