Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard with Raisins

Name: Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard with Raisins
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters toasted almonds, thinly sliced; 2 teaspoons black peppercorns; 3 Tbsps cider vinegar; 1 cinnamon stick; 1 Tbsp coriander seeds; 59 milliliters currants, soaked in hot water for 30 minutes and drained; 118 milliliters flour, seasoned with salt and pepper; 158 milliliters kosher salt; 6 lemons; 237 milliliters olive oil; 2 Tbsps olive oil; 3 Tbsps chopped parsley; 1 small red onion; 4 servings Salt and freshly ground pepper; 4 fillets skate fillets; 680 grams Swiss chard, tough stems removed, cleaned, and coarsely chopped; 1 stick unsalted butter, quartered; 1 Tbsp unsalted butter

Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard with Raisins requires about 1 hour from start to finish. This recipe makes 4 servings with 639 calories, 10g of protein, and 51g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of coriander seeds, flour, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a pescatarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Skate

Cooking Oil

Equipment you will use

Frying Pan

Remove the skate to a plate, wipe out the pan, and return over high heat.

Ingredients you will need

Skate

Equipment you will use

Frying Pan

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.

Ingredients you will need

Preserved Lemon

Salt And Pepper

Almonds

Parsley

Butter

Fish

Serve with Wilted Swiss Chard with Raisins.

Ingredients you will need

Swiss Chard

Raisins

Bring 3 quarts of water to a boil in a medium non-reactive saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add lemons and cook for 3 to 4 minutes.

Ingredients you will need

Lemon

Drain, plunge into cold water, let cool then drain again. When cool enough to handle, cut each lemon into quarters.

Ingredients you will need

Lemon

Water

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.

Ingredients you will need

Peppercorns

Coriander

Cinnamon

Lemon

Brine

Water

Salt

Equipment you will use

Sauce Pan

Ladle in the hot brine, including the spices, to within 1/2 inch of the rims.

Ingredients you will need

Spices

Brine

Equipment you will use

Ladle

Add the olive oil and cover with the lids. Store in a cool, dark place.

Ingredients you will need

Olive Oil

Let stand for 2 months before using. Once opened, store in the refrigerator.

Heat olive oil and butter in a large saute pan over medium high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the onions and cook until soft.

Ingredients you will need

Onion

Add the Swiss chard and currants, season with salt and pepper and cook until the chard is wilted.

Ingredients you will need

Salt And Pepper

Swiss Chard

Currants

Remove from the heat and stir in the vinegar.

Ingredients you will need

Vinegar

Equipment

Frying Pan

Sauce Pan

Ladle

Ingredients

Servings:

59milliliters

toasted almonds, thinly sliced 2teaspoons

black peppercorns 3Tbsps

cider vinegar 1

cinnamon stick 1Tbsp

coriander seeds 59milliliters

currants, soaked in hot water for 30 minutes and drained 118milliliters

flour, seasoned with salt and pepper 158milliliters

kosher salt 6

lemons 237milliliters

olive oil 2Tbsps

olive oil 3Tbsps

chopped parsley 1small

red onion 4servings

Salt and freshly ground pepper 4fillets

skate fillets 680grams

Swiss chard, tough stems removed, cleaned, and coarsely chopped 1stick

unsalted butter, quartered 1Tbsp

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.