Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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

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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