Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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

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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