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Give this traditional French steak preparation a fresh twist from the sea.

The iconic Fortnum & Mason is truly a house of fine foods. This extra high-end London grocer is home to a world of produce, cheese, meats, fish, desserts and prepared dishes like no market you’ve been to. And their new cookbook, by food critic and writer Tom Parker Bowles, is filled with stories, how-to guides to some of their most famous wares and recipes from their renowned kitchens.

No, not a typo, rather cartilaginous ray, cooked with the classic pepper sauce. The soft flesh has a robust flavor and holds up well to all that creamy pungency. Crack the pepper in a pestle and mortar and apply liberally.

Reprinted with permission from The Cook Book: Fortum & Mason