Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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

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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