Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce
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| yoohoo ! it's great to be back online and on the rec.food.recipes list |
| again! |
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| hello everyone! |
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| :) |
| kathleen |
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| skate wings with brown butter, preserved lemon and almond sauce with |
| wilted |
| red swiss chard with raisins |
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| recipe courtesy bobby flay |
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| 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 |
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| heat oil in a large saute pan over medium high heat. season skate with |
| salt |
| 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. |
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| 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. |
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| serve with wilted swiss chard with raisins. |
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| preserved lemons |
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| 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 |
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| 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 |
| cool |
| then drain again. when cool enough to handle, cut each lemon into |
| quarters. |
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| 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 |
| with |
| lids. |
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| 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 |
| refrigerator. |
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| wilted red swiss chard with raisins: |
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| 2 Tbsp | olive oil |
| 1 Tbsp | unsalted butter |
| 1 small | red onion |
| 1-1/2 lb. | swiss chard, tough stems removed, cleaned, and coarsely |
| | chopped |
| 1/4 cup | currants, soaked in hot water for 30 minutes and drained |
| 3 Tbsp | cider vinegar |
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| 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. |
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| -- |
| (ID: 7209) Mirror: rec.food.recipes: Sat, Jun 26, 2004 |