Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce
yoohoo ! it's great to be back online and on the list 
hello everyone! 
skate wings with brown butter, preserved lemon and almond sauce with 
red swiss chard with raisins 
recipe courtesy bobby flay 
2 Tbsp  olive oil
4   skate fillets
  salt and freshly ground pepper
1/2 cup  flour, seasoned with salt and pepper
1 stick  (((8 tablespoons))) unsalted butter, quartered
3   preserved lemon rinds, diced, recipe follows
1/4 cup  toasted almonds, thinly sliced
  salt and freshly ground pepper
3 Tbsp  chopped parsley
  wilted swiss chard with raisins, recipe follows
heat oil in a large saute pan over medium high heat. season skate with 
and pepper and dredge the skate on 1 side in the flour and tap off the 
excess. sear the skate flour-side down until golden brown. turn over and 
continue cooking for 2 to 3 minutes. 
remove the skate to a plate, wipe out the pan, and return over high heat. 
add the butter and cook until golden brown, add the preserved lemons, 
almonds and parsley, season with salt and pepper and immediately pour over 
the fish. 
serve with wilted swiss chard with raisins. 
preserved lemons 
6   lemons
2/3 cup  kosher salt
1   cinnamon stick
1 Tbsp  coriander seeds
2 tsp  black peppercorns
4   whole cloves
1 cup  olive oil
bring 3 quarts of water to a boil in a medium non-reactive saucepan. add 
lemons and cook for 3 to 4 minutes. drain, plunge into cold water, let 
then drain again. when cool enough to handle, cut each lemon into 
while the lemons are cooling, prepare the brine. in a medium non-reactive 
saucepan combine 6 cups of water, the salt, cinnamon, coriander and 
peppercorns. bring the mixture to a boil over high heat and cook until the 
salt has melted. tightly pack the lemons into hot, dry, sterilized jars 
ladle in the hot brine, including the spices, to within 1/2 inch of the 
rims. add the olive oil and cover with the lids. store in a cool, dark 
place. let stand for 2 months before using. once opened, store in the 
wilted red swiss chard with raisins: 
2 Tbsp  olive oil
1 Tbsp  unsalted butter
1 small  red onion
1-1/2 lb.  swiss chard, tough stems removed, cleaned, and coarsely
1/4 cup  currants, soaked in hot water for 30 minutes and drained
3 Tbsp  cider vinegar
heat olive oil and butter in a large saute pan over medium high heat. add 
the onions and cook until soft. add the swiss chard and currants, season 
with salt and pepper and cook until the chard is wilted. remove from the 
heat and stir in the vinegar. 
(ID: 7209) Mirror: Sat, Jun 26, 2004

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