Skate with Wild Mushrooms in Pearl Sauce

Ingredients

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