Skate / ray wings in sour aspic

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'Rog in 't zuur' or 'rog in zure gelei' is a Flemish traditional recipe that has its origin in the fact that ray (skate) wings spoil very quickly without proper refrigeration. Even when kept on ice, they can get a very unpleasant ammonia small by the next day. Fishmongers who did not sell all their stock pickled them in sour aspic by evening, to be able to keep them a few days longer. This dish is served cold.

This is a recipe from and by the Flemish working people.
It isn't fancy, but it did serve its purpose to preserve a very fragile fish for several days without refrigeration. And it tastes quite good too, which makes it worth repeating even now when we do have adequate refrigeration!

The ray wings that are sold in Belgium (or at any harbor fish market in the US) can be a lot bigger than the skate wings that I buy frozen online here in the US. They have a substantial cartilage skeleton that remains intact after cooking.

This recipe has been translated & adapted from the "Dagelijkse Kost" ( = daily chow) recipe by Jeroen Meuse, who is the most popular TV chef in Flanders. The pictures in the recipe were screen captured from Jeroen's video on that page.

For a variation without gelatin, see my sour tapioca skate wing recipe.

INGREDIENTS

This is what you need for 4-6 servings:

skate / ray wings 2 lbs.
1 large white onion
1-2 cups vinegar
salt
1-3 bay leaves

optional:

10 peppercorns, 2 cloves
other spices of your choice
bouquet garni (thyme, celery, ...)

Pic1: sour aspic ray wings (source)

Directions

Pic2: cur ray wings to size
Pic3: water, onions, peppercorns, bay leaves
Pic4: poach

Cut the ray wings in half, and to size to fit the cooking pot.
Check for small. There should be no smell, most definitely not ammonia smell.
Rinse under cold water.
Cut the onion is thin rings.
Add to 3 qts/ water. Add pepper corn, bay leaf. Add vinegar & salt to taste.
It should be quite sour, but still drinkable.
Bring to a boil.
Reduce heat. Cover and simmer 20-30 minutes.
Add the ray wings.
The ray wings will be fully cooked within 1-3 minutes.

Pic5: poached
Pic6: remove
Pic7: flat in tray

Remove when the meat is white and opaque.
Don't overcook to the point that the wing falls apart.
Lay the wing(s) flat in a high-edged tray without overlapping the pieces.

Pic8: clear gelatin
Pic9: pour stock
Pic10: ready for the refrigerator

Soak gelatin in cold water. (Pic8)
Add to the stock and cook 1-2 minutes.
Pour the stock over the wings, onions, spices and all. (Pic9)
Allow to coll to hand-comfortable. (Pic10)
Cover and refrigerate at least overnight.

Pic11: next day
Pic12: remove wing
Pic13: peel fish meat

Remove from the refrigerator.
Remove the fish from the aspic.
Separate the meat. Mix with some of the sour aspic.
Serve with bread for breakfast or snack, or as an appetizer.
Enjoy.

'rog in't zuur' on the internet

All pictures below were borrowed from the internet

Pic14-16: 'rog in't zuur' on the internet

Pic17+18: 'rog in't zuur' on the internet

Pic18: the poached skate wings were cut to a circular shape with a circular 'cookie' cutter before the aspic was poured on top. It looks expensive, but is imo a waste of good fish.

'rog in't zuur' on the internet

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org