Caul Wrapped Chesapeake Ray With Truffles


6 ounces Chesapeake Ray Filet, Top filet
Salt and pepper
1 tablespoon Light olive oil
1 Tablespoon Mushroom, Brunoise
1 Tablespoon Celery, Brunoise
1 Tablespoon Carrot, Brunoise
5 grams Black Truffle, Sliced Thin
1 ounce Caul fat
1/2 teaspoon Juniper Berry, crushed
2 ounces Madeira or Port
Monte au beurre


Season a Chesapeake Ray filet with salt and pepper. Heat the oil in a small skillet and lightly sauté the mushrooms, celery, and carrots. Pat the vegetable mixture onto the filet and top with sliced truffle.  Over medium heat, brown the wrapped filet on both sides.  Remove from the pan and reserve. Add the crushed juniper berries to the pan and deglaze with wine.  Mount with butter.

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