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1
In a medium saucepan, melt 2 tablespoons of the butter.
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2
Add the parsnips and cook over moderately high heat, stirring often, until golden brown, about 4 minutes.
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3
Add the water and a pinch of salt, cover and cook over low heat until the parsnips are tender, about 15 minutes.
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4
Uncover and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 5 minutes.
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5
Transfer the parsnips and liquid to a blender and puree until very smooth.
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6
Return the puree to the saucepan and season with salt and pepper; cover and keep warm.
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7
Meanwhile, preheat the oven to 350.
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8
Spread the sliced almonds in a pie plate and toast in the oven for about 7 minutes, until golden brown.
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9
Let cool.
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10
Reduce the oven temperature to 300.
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11
In a large skillet, heat 1/8 inch of vegetable oil.
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12
Season the skate with salt and pepper and dredge in flour, shaking off the excess.
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13
Fry 2 pieces of skate over high heat until they are golden brown and crisp, about 3 minutes.
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14
Carefully turn and fry the skate until just opaque throughout, about 30 seconds longer.
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15
Transfer the skate to a large rimmed baking sheet and keep warm in the oven.
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16
Fry the remaining skate.
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17
Pour off the oil and wipe out the skillet.
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18
Add the remaining 4 tablespoons of butter to the skillet and melt over high heat.
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19
Cook the butter until it starts to turn brown, about 1 minute.
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20
Add the almonds and shake the skillet.
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21
Remove the skillet from the heat and swirl in the lemon juice.
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22
Spoon the parsnip puree onto plates and top with the skate.
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23
Drizzle the butter-almond sauce over the fish and serve.
