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Serves
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Ingredients
Tartare Sauce
  • 2 Large Egg Yolks
  • 1 tbsp dijon mustard
  • 2 tsps white wine vinegar
  • Juice of half a lemon
  • 300 ml vegetable oil
  • 1 tbsp chopped capers
  • 1 tbsp chopped gherkin/cornichon
  • 1 Shallot finely diced
  • 1 Handful flat parlsey chopped
  • 1 Handful Fresh Dill chopped
  • salt
  • pepper
The Rest
  • 2 Ray Wings trimmed
  • 300 g jersey Royal potatoes halved
  • 150 g butter
  • 1 shallot sliced
  • 1 tbsp capers
  • 1 juice of half a lemon
  • 1 handful of flat parsley chopped
  • salt
  • pepper
Ray Wing with Nut Brown Butter Ray Wing with Nut Brown Butter
Ray Wing with Nut Brown Butter
Tartare sauce and Jersey Royals

A very inexpensive fish with great meaty texture

Prep 45 minutes
Total 45 minutes
  1. Start by making the mayonnaise for the tartare sauce
  2. Add the egg yolk, mustard, lemon and vinegar to a bowl
  3. Whisk together the slowly whisk in the oil until thick and creamy
  4. Then add the capers, gherkins, shallot, parlsey and dill before checking for seasoning
  5. For the Ray wing heat some oil in a pan, season the fish then add to the pan colour on both sides before adding all the butter and basting over the fish until the butter turns a nut brown colour
  6. The fish should be cooked through now so set aside to rest before adding the lemon, capers, shallot and parsley to the butter
  7. To serve boil the jersey royals in salted water for around 12-15 mins until tender, add a little parlsey and butter to them as well
  8. Pour the butter over the fish as a sauce

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Ray Wing with Nut Brown Butter
Tartare sauce and Jersey Royals

A very inexpensive fish with great meaty texture

favorite
print
rate
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Tartare Sauce
  • 2 Large Egg Yolks
  • 1 tbsp dijon mustard
  • 2 tsps white wine vinegar
  • Juice of half a lemon
  • 300 ml vegetable oil
  • 1 tbsp chopped capers
  • 1 tbsp chopped gherkin/cornichon
  • 1 Shallot finely diced
  • 1 Handful flat parlsey chopped
  • 1 Handful Fresh Dill chopped
  • salt
  • pepper
The Rest
  • 2 Ray Wings trimmed
  • 300 g jersey Royal potatoes halved
  • 150 g butter
  • 1 shallot sliced
  • 1 tbsp capers
  • 1 juice of half a lemon
  • 1 handful of flat parsley chopped
  • salt
  • pepper

  1. Start by making the mayonnaise for the tartare sauce
  2. Add the egg yolk, mustard, lemon and vinegar to a bowl
  3. Whisk together the slowly whisk in the oil until thick and creamy
  4. Then add the capers, gherkins, shallot, parlsey and dill before checking for seasoning
  5. For the Ray wing heat some oil in a pan, season the fish then add to the pan colour on both sides before adding all the butter and basting over the fish until the butter turns a nut brown colour
  6. The fish should be cooked through now so set aside to rest before adding the lemon, capers, shallot and parsley to the butter
  7. To serve boil the jersey royals in salted water for around 12-15 mins until tender, add a little parlsey and butter to them as well
  8. Pour the butter over the fish as a sauce

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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