Skate with Wild Mushrooms in Pearl Sauce

Skate with Wild Mushrooms in Pearl Sauce
Photo by Martyn Thompson

Ingredients

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

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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