Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

  • 1 Turkish or 1/2 California bay leaf
  • 1 teaspoon soy sauce
  • 1 garlic clove
  • 1/8 teaspoon black pepper
  • ¼ teaspoon salt
  • 6 ounces fresh mushrooms, such as oyster and chanterelle
  • 1 small leek
  • + 18 more ingredients
    • 1 tablespoon olive oil
    • 1 fresh thyme sprig
    • ¼ teaspoon curry powder
    • 2 cups water
    • 1 ½ tablespoons unsalted butter
    • ½ teaspoon salt
    • 2 5- to 6-oz pieces skate fillet, halved crosswise
    • ¼ cup dry white wine
    • 1 fresh flat-leaf parsley sprig
    • 1 medium carrot
    • ½ tablespoon olive oil
    • 1/8 teaspoon black pepper
    • 1 ½ tablespoons all-purpose flour
    • 1 celery rib
    • ½ tablespoon unsalted butter
    • 1 tablespoon quick-cooking tapioca
    • ½ medium onion
    • 1 tablespoon dried porcini

Wash chopped leek well in a bowl of cold water, agitating it, then lift out and pat dry. Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté leek, carrot, onion, and garlic clove, stirring frequently, until vegetables are soft and well browne...

View full recipe at Epicurious

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