Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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

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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