Wash steaks well. Add mustard and Provencal herbs to the meat to taste, juice from half a lemon and slices of the second half, soy sauce. Mix well and put in the refrigerator for 1 hour to marinate.
Peel Jerusalem artichoke, cut into cubes, transfer to a baking dish and season to your liking.
Cut the mushrooms and onions not too finely and lay on top of the Jerusalem artichoke.
On the top of the vegetables, place a slope and pour the marinade in which it stood. Bake at 220 degrees 35 minutes.
Serve the dish hot.
Baked stingray with Jerusalem artichoke and mushrooms is very tender, tasty and aromatic. Such a fish does not have bones, only cartilage; therefore, it is gentle and safe for children. Do not worry that the fish will have an unpleasant odor; this is just a prejudice, if it is fresh, it does not have any unpleasant odor, but smells like ordinary fresh fish. Since it does not have scales, it is covered with mucus, which is not difficult to wash off.