Buttery potatoes with ray wings gently cooked in nut brown butter, with jerusalem artichokes.
250g/9oz bone marrow
200g/7oz fine capers
For the bone marrow, place the bone marrow into a container and cover with water, leave to soak overnight.
Take the bone marrow out of the water and push the marrow out of the bone. Using a hot knife, slice the bone marrow into 2.5cm/1in thick discs. Reserve aside until needed.
For the garlic butter breadcrumbs, melt the butter in a non-stick frying pan, add the garlic and shallots and cook until soft. Then add the breadcrumbs and stir until the breadcrumbs have soaked up all the butter and have turned golden-brown.
For the potatoes, make a clarified butter by placing the butter into a large clear jug (the more slender the better), place it into the microwave and melt in 10 second bursts until completely melted. Once melted the milk solids will drop to the bottom of the jug and clear butter will float to the top, carefully pour out the clear butter and reserve, discard the solids.
Place the potatoes into a heavy based, deep-sided pan and pour over the clarified butter, until just level with the top of the potatoes. Add the rosemary. Cook the potatoes over a medium heat for 20-30 minutes, checking every 10 minutes, until just cooked.
For the jerusalem artichoke crisps, heat the vegetable oil in a deep-sided, heavy based pan to 140C/285F. (CAUTION: hot oil is dangerous. Do not leave unattended.) Place the artichoke slices into the hot oil and cook until they float and are crisp. Remove from the oil with a slotted spoon, and leave to drain on kitchen paper.
For the fried capers, using the same oil as the artichoke crisps, keep the temperature at 140C/285F, rinse the capers thoroughly in a sieve for 2-3 minutes, pat dry, place into the oil and fry until they float. Remove from the oil and leave to drain on kitchen paper.
For the artichoke purée, melt the butter in a pan over a medium heat. Add the shallots and garlic and cook until soft. Add the jerusalem artichoke and continue to cook for 3-4 minutes. Pour the whipping cream and fish stock over and turn down the heat, cook slowly for 25 minutes, or until the artichokes are soft. Strain through a sieve, reserving both the liquid and solids. Blend the artichoke, shallot and garlic in a food processor, gradually adding enough of the liquid until you have a purée.
For the ray, make a brown butter by heating the butter in a large pan over a high heat, whisking constantly until it begins to go brown. Remove the pan from the heat, add the lemon juice, being really careful as it will spit! Add the sage and leave to infuse for 20 minutes.
Preheat the oven to 160C/325F/Gas 3. Place the ray wings onto an oven tray and pour the brown butter over. Season with salt and pepper and roast for six minutes.
Remove the ray wings from the butter and place onto a grill tray, each topped with at least one bone marrow disc (depending on how many you have, sprinkle the garlic breadcrumbs on top and grill on a medium heat for two minutes.
To serve, place a ray wing with the bone marrow on the side of each plate. Smear a tablespoon of jerusalem artichoke purée alongside and top with artichoke crisps. Place the potatoes by the side and scatter capers over the whole dish.
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Mary Ellen McTague, James Durrant and Mark Ellis present their desserts.
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