Ingredients for Skate with Wild Mushrooms in Pearl Sauce

• 1 small leek (white and pale green parts only), chopped

• 1 cucchiaio di olio d'oliva

• 1 medium carrot, chopped

• 1/2 cipolla media, tritata

• 1 spicchio d'aglio

• 60ml di vino bianco secco

• 475ml acqua

• 1 cucchiaino di salsa di soia

• 1 fresh flat-leaf parsley sprig

• 1 fresh thyme sprig

• 1 foglia di alloro turco o 1/2 foglia di alloro della California

• 1 tablespoon crumbled dried porcini*

• 1 tablespoon quick-cooking tapioca

• 1/2 cucchiai di burro non salato

• 1/2 cucchiai di olio d'oliva

• 170g mixed fresh mushrooms, such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large

• 1/4 cucchiaini di sale

• 1/8 di cucchiaino di pepe nero

• 1 celery rib, thinly sliced diagonally

• 1 1/2 cucchiai di farina semplice

• 1/4 teaspoons curry powder

• 2 (5- to 170g ) pieces skate fillet, halved crosswise if large

• 1/2 cucchiaini di sale

• 1/8 di cucchiaino di pepe nero

• 1 1/2 tablespoons unsalted butter

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 180ml , 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 180ml , boil strained liquid a few minutes to reduce.

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.

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.