Recipe
Skate with Wild Mushrooms in Pearl Sauce

For the original recipe and instructions, see: "Skate with Wild Mushrooms in Pearl Sauce" at epicurious.com

Tags: skate wings

Notes

Broth (without tapioca) can be made 2 days ahead and cooled completely, uncovered, then chilled, covered.

Ingredients

  • For mushroom sauce:
  • 1 small leek (white and pale green parts only), chopped
  • 1 tablespoon olive oil
  • 1 medium carrot, chopped
  • 1/2 medium onion, chopped
  • 1 garlic clove
  • 1/4 cup dry white wine
  • 2 cups water
  • 1 teaspoon soy sauce
  • 1 fresh flat-leaf parsley sprig
  • 1 fresh thyme sprig
  • 1 Turkish or 1/2 California bay leaf
  • 1 tablespoon crumbled dried porcini*
  • 1 tablespoon quick-cooking tapioca
  • For sautéed mushrooms
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 6 oz mixed fresh mushrooms, such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 celery rib, thinly sliced diagonally
  • For skate
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon curry powder
  • 2 (5- to 6-oz) pieces skate fillet, halved crosswise if large
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 tablespoons unsalted butter