Skate With Wild Mushrooms In Pearl Sauce Recipes

SKATE WINGS WITH GRENOBLE SAUCE

Steps:

• Season the skate with salt and pepper. Season the flour with salt and pepper. Dredge the skate in the flour, coating completely.
• In a large saute pan, over medium heat, add the oil. When the oil is hot, saute the skate for 2 to 3 minutes on each side. Remove the fish from the pan and set aside.
• Add the shallots and capers. Season with pepper. Saute for 1 minute. Add the lemon juice and wine. Bring the liquid to a boil. Reduce the heat to medium low and simmer until the liquid reduces by half, about 6 to 8 minutes. Whisk in the butter, a cube at a time. Season with salt and pepper. Stir in 1 tablespoon of parsley.
• Add the fish back into the sauce and simmer for 2 to 3 minutes.
• In another saute pan, heat the remaining tablespoon of the oil. When the oil is hot, add the vegetables. Season with salt and pepper. Saute for 2 to 3 minutes.
• To serve, spoon the vegetables in the center of each plate. Place the skate on top of the vegetables and spoon the sauce over the fish. Garnish with remaining parsley.

SKATE WITH WILD MUSHROOMS IN PEARL SAUCE

Steps:

• 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 3/4 cup, 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 3/4 cup, 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.