-
1
Start by making the lime pickle puree.
-
2
Place the lime pickle, lemon juice, olive oil, and water in a blender and blend until smooth.
-
3
Clean Swiss chard by removing tough stems and then thoroughly rinsing in cold water to remove all sand and grit.
-
4
Blanch the chard in salted boiling water until very tender, remove and shock in very cold water.
-
5
Remove from water and squeeze the cooked chard until most of the water is removed.
-
6
In a hot pan, add bacon and allow some of the fat to render out then add shallots and butter and sweat shallot until they?re translucent.
-
7
Add the pickled ramps and Swiss chard and heat.
-
8
While stirring the chard, add the lime pickle puree and lemon zest.
-
9
Cream the ingredients together and season with salt and pepper.
-
10
To make the onion soubise, add the butter, Vidalia onion, and salt and pepper to a non-reactive pan.
-
11
Cook slowly, uncovered, until onions are tender and the liquid from the onions and butter has reduced.
-
12
To make the sauce, add butter to a hot pan and cook it until it is melted but before it browns.
-
13
Add the tomato, salt and pepper.
-
14
Finish with lemon juice.
-
15
Season skate with salt and pepper and place skin side down in a smoking pan with the corn oil.
-
16
Place a flat weighted object or your hands on the fish until it?s flat.
-
17
Adjust heat to a medium-low and cook until the skate is three-quarters cooked.
-
18
Season top of the fish with salt and pepper, flip, and continue to cook for a few more seconds.
-
19
Plating: Place some Swiss chard in the center of the plate.
-
20
Place skate on the chard and, alternating skate and chard, layer in a high pile.
-
21
Drizzle the sauce over the fish, top with a small pile of onion soubise, and garnish with chives.
