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Skate With Hazelnuts and Browned Butter

Serves four

4, 5 to 6-ounce boneless skate wings, soaked in acidulated water (3 cups cold water, 1/3 cup red wine or 1/4 cup fresh lemon juice) for 1 hour, drained and patted dry with paper towels

Sea salt and freshly ground black pepper, to taste

1 sprig fresh thyme, leaves removed and chopped

Wondra flour for dusting

2 tablespoons coconut or canola oil for sauteing

3 tablespoons unsalted butter

2 shallots, minced

1/2 cup hazelnuts, toasted, skins removed, and coarsely chopped

1/4 to 1/3 cup freshly squeezed lemon juice or more to taste

1 lemon cut into wedges for garnish

To prepare:

Lightly season skate wings with salt and pepper. On a shallow plate, add thyme leaves to about one-third flour, mix well.   In a large skillet over high heat, add oil and when it shimmers, dust skate with seasoned flour, shake off excess, and saute until browned and crisp on one side, about four minutes. Flip over, lower the heat to moderate, and saute until browned and the fish are white throughout, about four minutes. Transfer to a warm plate and tent.

Add butter and shallots to the pan and saute, stirring, until aromatic, about two minutes. Add nuts and saute until the shallots are tender and nuts are evenly browned, stir in lemon juice and bring to a boil. Taste and adjust the seasonings.   Spoon browned butter hazelnut sauce over the skate. Serve with boiled new potatoes and steamed asparagus or snow peas.