Pan-Fried Skate With Brown Butter And Parsnip Puree

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6 tablespoons unsalted butter

1 pound parsnips, peeled and sliced 1/4 inch thick

1 1/2 cups water

Salt and freshly ground pepper

1/3 cup sliced blanched almonds

Vegetable oil, for frying

Four 6- to 8-ounce boneless skate wings

All-purpose flour, for dredging

3 tablespoons fresh lemon juice

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