Skate with Wild Mushrooms in Pearl Sauce

Name: Skate with Wild Mushrooms in Pearl Sauce
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 1 medium carrot, chopped; 1 celery rib, thinly sliced diagonally; 0 teaspoons curry powder; 1 Tbsp crumbled dried porcini; 59 milliliters dry white wine; 1 fresh flat-leaf parsley sprig; 2 Tbsps all-purpose flour; 170 grams mixed fresh mushrooms, such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large; 1 garlic clove; 1 small leek (white and pale green parts only), chopped; 1 Tbsps olive oil; 1 Tbsp olive oil; 1 mediums onion, chopped; 1 Tbsp quick-cooking tapioca; 0 teaspoons salt; 1 teaspoons salt; 283 grams skate fillet, halved crosswise if large; 1 teaspoon soy sauce; 1 fresh thyme sprig; 1 Turkish or 1/2 California bay leaf; 1 Tbsps unsalted butter; 2 Tbsps unsalted butter; 473 milliliters water

Skate with Wild Mushrooms in Pearl Sauce might be just the main course you are searching for. This recipe serves 2. One serving contains 487 calories, 34g of protein, and 24g of fat. If you have wine, garlic clove, pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Wash chopped leek well in a bowl of cold water, agitating it, then lift out and pat dry.

Ingredients you will need

Water

Leek

Equipment you will use

Bowl

Heat oil in a 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then saut 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.

Ingredients you will need

Whole Garlic Cloves

Vegetable

Carrot

Onion

Leek

Wine

Cooking Oil

Equipment you will use

Sauce Pan

Add water, soy sauce, parsley, thyme, bay leaf, and porcini and simmer, uncovered, until liquid is reduced to 3/4 cup, about 25 minutes.

Ingredients you will need

Soy Sauce

Bay Leaves

Parsley

Thyme

Water

Pour through a fine-mesh sieve into a glass measure, lightly pressing on and then discarding solids.

Equipment you will use

Sieve

Transfer to a small saucepan. If you have more than 3/4 cup, boil strained liquid a few minutes to reduce.

Equipment you will use

Sauce Pan

Heat butter and oil in a 10-inch heavy skillet until hot but not smoking, then saut mushrooms with salt and pepper, stirring, until just tender and golden brown, about 4 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add celery and saut until bright green and crisp-tender, about 2 minutes.

Ingredients you will need

Celery

Remove from heat and keep warm, covered with foil.

Equipment you will use

Aluminum Foil

Bring broth to a simmer, then remove from heat and stir in tapioca.

Ingredients you will need

Tapioca

Broth

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.

Ingredients you will need

Salt And Pepper

Curry Powder

All Purpose Flour

Sauce

Fish

Equipment you will use

Bowl

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saut fish, turning over once, until golden brown and just cooked through, about 5 minutes total.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Reheat sauce, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Serve fish with sauted mushrooms and sauce.

Ingredients you will need

Mushrooms

Sauce

Fish

*Available at specialty foods shops.

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

Ingredients you will need

Tapioca

Broth

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.