Skate with Wild Mushrooms in Pearl Sauce

Ingredients for Skate with Wild Mushrooms in Pearl Sauce

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

• 1 colher de sopa de azeite de oliva

• 1 medium carrot, chopped

• 1/2 medium onion, chopped

• 1 dente de alho

• 60ml de vinho branco seco

• 475ml de água

• 1 colher de chá de molho de soja

• 1 fresh flat-leaf parsley sprig

• 1 fresh thyme sprig

• 1 folha de louro turca ou 1/2 folha de louro da Califórnia

• 1 tablespoon crumbled dried porcini*

• 1 tablespoon quick-cooking tapioca

• 1/2 tablespoons unsalted butter

• 1/2 tablespoons olive oil

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

• 1/4 colher de chá de sal

• 1/8 colher de chá de pimenta preta

• 1 celery rib, thinly sliced diagonally

• 1 1/2 colheres de sopa de farinha de trigo

• 1/4 colher de chá de curry em pó

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

• 1/2 colher de chá de sal

• 1/8 colher de chá de pimenta preta

• 1 1/2 colheres de sopa de manteiga sem sal

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.