Name: Skate with Wild Mushrooms in Pearl Sauce
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 2 servings
Ingredients: 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; 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; 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

Skate with Wild Mushrooms in Pearl SauceMartyn Thompson

In adding translucent pearls of tapioca to the mushroom broth in this recipe, we've borrowed one of chef Daniel Boulud's methods for giving body to a light sauce.

Cooks' note:

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

Recipe notes

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