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Barbecued Ray WingHarry Weir

BBQ ray wing with samphire and bronze fennel

Bronze fennel is the herb that keeps on giving. Ray wing has cartilage, as opposed to bones. This means it is easier to separate the flesh from the cartilage when eating. Together they are pure magic.



  • 20g butter
  • 400g ray wings
  • 35g samphire
  • 1⁄2 lemon
  • Fresh bronze fennel sprigs, to garnish
  • Salt and pepper to taste


1. Take a sheet of tin foil and butter it well, season the butter with salt and pepper.

2. Place the wings on the foil and add a little more salt and pepper. Fold the foil to make 4 an envelope and tightly seal it. Place onto a hot barbecue or in an oven heated to 180C/gas mark 4 and cook for no more than 10 minutes.

3. To cook the samphire, wash thoroughly under cold running water, then steam over a pan of boiling water for a couple of minutes and serve with melted butter.

4. Once cooked, rest the fish for two minutes, then break open the foil and serve up with a slice or two of lemon, the cooked samphire and garnish with fresh bronze fennel sprigs.

Recipe courtesy of Kai Restaurant