Skate with Wild Mushrooms in Pearl Sauce Recipe

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Skate with Wild Mushrooms in Pearl Sauce

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Ingredients:

Serving

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

Directions:

Make broth: 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 browned, about 10 minutes. Stir in wine and deglaze saucepan by boiling, stirring and scraping up any brown bits, 1 minute.
Add water, soy sauce, parsley, thyme, bay leaf, and porcini and simmer, uncovered, until liquid is reduced to 3/4 cup, about 25 minutes. Pour through a fine-mesh sieve into a glass measure, lightly pressing on and then discarding solids. Transfer to a small saucepan. If you have more than 3/4 cup, boil strained liquid a few minutes to reduce.
Sauté fresh mushrooms: Heat butter and oil in a 10-inch heavy skillet until hot but not smoking, then sauté mushrooms with salt and pepper, stirring, until just tender and golden brown, about 4 minutes. Add celery and sauté until bright green and crisp-tender, about 2 minutes. Remove from heat and keep warm, covered with foil.
Finish sauce and sauté skate: Bring broth to a simmer, then remove from heat and stir in tapioca. Let stand, covered, 10 to 15 minutes.
While sauce is standing, stir together flour and curry powder in a shallow bowl. Pat fish dry and sprinkle with salt and pepper, then dredge in flour mixture, shaking off excess and transferring to a plate as dredged.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until golden brown and just cooked through, about 5 minutes total.
Reheat sauce, then season with salt and pepper. Serve fish with sautéed mushrooms and sauce.
*Available at specialty foods shops.
Cooks' note: Broth (without tapioca) can be made 2 days ahead and cooled completely, uncovered, then chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	664.34 Kcal (2781 kJ)
Calories from fat	233.62 Kcal
		% Daily Value*
Total Fat	25.96g	40%
Cholesterol	30.53mg	10%
Sodium	1628.44mg	68%
Potassium	387.98mg	8%
Total Carbs	94.82g	32%
Sugars	41.72g	167%
Dietary Fiber	3.47g	14%
Protein	6g	12%
Vitamin C	11.2mg	19%
Vitamin A	0.4mg	15%
Iron	1.3mg	7%
Calcium	99mg	10%

Amount Per 100 g
Calories	106.88 Kcal (447 kJ)
Calories from fat	37.59 Kcal
		% Daily Value*
Total Fat	4.18g	40%
Cholesterol	4.91mg	10%
Sodium	261.99mg	68%
Potassium	62.42mg	8%
Total Carbs	15.26g	32%
Sugars	6.71g	167%
Dietary Fiber	0.56g	14%
Protein	0.97g	12%
Vitamin C	1.8mg	19%
Vitamin A	0.1mg	15%
Iron	0.2mg	7%
Calcium	15.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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