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

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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