Ray confit in olive oil and pitau sauce

MattAugust 16, 2010August 16, 2010Moblog

Published by Matt

In 2002 I started contributing to Open Source software, and life has just gotten better from there. Co-founder of WordPress, founder Automattic. View more posts

2 thoughts on “Ray confit in olive oil and pitau sauce”

Becca says:

August 16, 2010 at 10:04 pm

Hmm, not sure I could eat this. It looks cartilage-y. How was it?

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1. Matt says:
  
  August 17, 2010 at 1:23 am
  
  It was really soft and tasty, just like a normal fish.
  
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