Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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