a French recipe for ‘Leg of mutton roasted in the Irish way’ by one Lancelot de Casteau suggests marinating the meat in vinegar, studding it with “cloves of garlic and finger-length pieces of cinnamon ...
You can choose to fillet larger rays or keep them on the bone; either way, the soft cartilage makes them easy to eat and manage. For this recipe, you can also use hake. I’ve coated my fish in a light ...