500 g of ray
50 g of Rosselló sea fennel
200 g of “patató” (small Mallorcan potatoes)
1 g of saffron
30 g of lard
150 ml of olive oil
Dill
We will turn the sea fennel into powder.
Place a sheet of parchment paper on a baking tray and spread the sea fennel out, pressing it down firmly. Put it in the oven at 60°C for 4 hours until it is completely dehydrated. Leave it to cool and then grind it using a food processor. This process can be done a few days in advance.
Place a pot of water on the heat with a steaming rack.
Add the “patató” together with the dill, which will flavour the water. Once the “patató” is cooked, remove it. Using the hot water, steam the ray, an elegant fish, for around 8 minutes.
In a small saucepan, add the butter, olive oil, and saffron. Cook over low heat so that the saffron strands release their aromas and flavours.
Using a spatula, remove the cartilage from the ray. Place the fish on the plate, with the “patató” on the side, add the saffron sauce, and sprinkle the sea fennel powder on top.
