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Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard with Raisins (Bobby Flay) Recipe

Skate Wings with Brown Butter, Preserved Lemon and Almond Sauce with Wilted Red Swiss Chard with Raisins (Bobby Flay) Recipe

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

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Ingredients:

Serving

2 tbsp olive oil
4 skate fillets
salt and freshly ground pepper
1/2 cup flour, seasoned with salt and pepper
1 stick 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
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
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

Directions:

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.
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:
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.
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.
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.
Wilted Red Swiss Chard with Raisins:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1143.82 Kcal (4789 kJ)
Calories from fat	960.58 Kcal
		% Daily Value*
Total Fat	106.73g	164%
Cholesterol	87.66mg	29%
Sodium	5090.77mg	212%
Potassium	966.34mg	21%
Total Carbs	45.33g	15%
Sugars	9.03g	36%
Dietary Fiber	10.31g	41%
Protein	10.32g	21%
Vitamin C	105.6mg	176%
Vitamin A	0.3mg	11%
Iron	6.5mg	36%
Calcium	217.9mg	22%

Amount Per 100 g
Calories	248.79 Kcal (1042 kJ)
Calories from fat	208.93 Kcal
		% Daily Value*
Total Fat	23.21g	164%
Cholesterol	19.07mg	29%
Sodium	1107.29mg	212%
Potassium	210.19mg	21%
Total Carbs	9.86g	15%
Sugars	1.96g	36%
Dietary Fiber	2.24g	41%
Protein	2.25g	21%
Vitamin C	23mg	176%
Vitamin A	0.1mg	11%
Iron	1.4mg	36%
Calcium	47.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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