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 |