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1
Heat oil in a large saute pan over medium high heat.
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2
Season skate with salt and pepper and dredge the skate on 1 side in the flour and tap off the excess.
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3
Sear the skate flour-side down until golden brown.
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4
Turn over and continue cooking for 2 to 3 minutes.
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5
Remove the skate to a plate, wipe out the pan, and return over high heat.
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6
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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7
Serve with Wilted Swiss Chard with Raisins.
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8
Bring 3 quarts of water to a boil in a medium non-reactive saucepan.
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9
Add lemons and cook for 3 to 4 minutes.
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10
Drain, plunge into cold water, let cool then drain again.
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11
When cool enough to handle, cut each lemon into quarters.
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12
While the lemons are cooling, prepare the brine.
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13
In a medium non-reactive saucepan combine 6 cups of water, the salt, cinnamon, coriander and peppercorns.
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14
Bring the mixture to a boil over high heat and cook until the salt has melted.
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15
Tightly pack the lemons into hot, dry, sterilized jars with lids.
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16
Ladle in the hot brine, including the spices, to within 1/2 inch of the rims.
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17
Add the olive oil and cover with the lids.
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18
Store in a cool, dark place.
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19
Let stand for 2 months before using.
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20
Once opened, store in the refrigerator.
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21
Heat olive oil and butter in a large saute pan over medium high heat.
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22
Add the onions and cook until soft.
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23
Add the Swiss chard and currants, season with salt and pepper and cook until the chard is wilted.
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24
Remove from the heat and stir in the vinegar.
