Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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