Ingredients for Skate with Wild Mushrooms in Pearl Sauce

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

• 1 cucharada de aceite de oliva

• 1 medium carrot, chopped

• 1/2 cebolla mediana, picada

• 1 diente de ajo

• 60ml de vino blanco seco

• 475ml de agua

• 1 cucharadita de salsa de soja

• 1 fresh flat-leaf parsley sprig

• 1 ramita de tomillo fresco

• 1 hoja de laurel turco o 1/2 hoja de laurel de California

• 1 tablespoon crumbled dried porcini*

• 1 tablespoon quick-cooking tapioca

• 1/2 cucharadas de mantequilla sin sal

• 1/2 cucharadas de aceite de oliva

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

• 1/4 cucharadita de sal

• 1/8 cucharaditas de pimienta negra

• 1 celery rib, thinly sliced diagonally

• 1 1/2 tablespoons plain flour

• 1/4 cucharaditas de polvo de curry

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

• 1/2 cucharaditas de sal

• 1/8 cucharaditas de pimienta negra

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.