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1
Preheat the oven to 350.
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2
Spread the hazelnuts in a pie plate and toast for 10 minutes.
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3
Let cool, then transfer to a kitchen towel and rub them together to remove the skins.
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4
Transfer the hazelnuts to a work surface; coarsely chop.
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5
In a medium skillet, cook the shallots and garlic in 2 tablespoons of the butter over moderately low heat until softened, 4 minutes.
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6
Add the mushrooms and thyme; season with salt and pepper.
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7
Cook, stirring occasionally, until the mushrooms are tender, 5 minutes.
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8
Discard the garlic and thyme.
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9
Reserve 1/3 of the mixture.
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10
In a food processor, puree the remaining mushroom mixture.
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11
Season with salt and pepper.
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12
Cut each skate wing in half crosswise and season with salt and pepper.
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13
Spread 4 of the skate pieces with 1/2 tablespoon of the butter and top with one-quarter of the mushroom puree.
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14
Cover with the remaining skate wing, pressing the packets together.
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15
In a large skillet, heat the oil until shimmering.
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16
Add the skate packets and cook over high heat until browned and crisp on the bottom, 4 minutes.
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17
Flip the packets, lower the heat to moderate and add the remaining 2 tablespoons of butter, the reserved mushroom mixture, the hazelnuts, diced lemon and lemon juice.
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18
Cook until the skate is just white throughout, 4 minutes.
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19
Transfer the skate to plates, and top with the mushrooms, nuts and lemon and serve.
