Qwehli® ray with beurre noisette, black olives and confit Provencal artichokes

INGREDIENTS : 

• Butter
•  thyme
• garlic
• red fruit
• olive oil
• raspberry vinegar
• samphire
• artichokes
• 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.