• 1 ray
• Parsley, minced
• Lemon
• 1 shallot, hacked
• Chanterelle mushrooms
• Melfort vinegar (Alsatian specialty)
• Fowl stock
• Salt (Guérande salt)
• Pepper

Preparation

1. First of all, melt some butter in a pan.
2. Add the previously hacked shallots. Let them brown for about 10 seconds.
3. Add the chanterelles, which have been washed, salted and lightly peppered, because the juice will reduce.
4. Once the whole has gently roasted, add a little water and let the chanterelles cook for 2 minutes. Drain and reduce the gravy.
5. In the meanwhile, place the chanterelles again in the frying pan and let them sear until they become crispy.
6. Drain well, put the pan back on the cooking stove and let it brown. Parallel to this, reduce the gravy from the chanterelle-cooking.
7. Place the ray fillet in the pan with molten butter. This is a slow cooking. The ray must simply be gold-coloured and shrink only a little bit, without cooking in the pan.
8. We have already achieved half of the preparation! The chanterelles will become crusty and the chanterelle-gravy reduces.
9. Add the cut parsley to the chanterelles. Take the pan off the flame, so that the parsley keeps its natural green colour.
10. Now that the ray is cooked, deice with a spoon of vinegar and honey. Then, sprinkle the ray with this vinegar, which will make it very tasty. Next, let it reduce on a small flame for about 30 seconds.
11. During this time, place the chanterelles on the serving dish by scattering them along the side of the plate. Dispose the ray and the vinegar in the centre of the dish and pour the chanterelle-gravy around it.

Preparation