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 बड़ा चम्मच जैतून का तेल

• 1 medium carrot, chopped

• 1/2 मध्यम प्याज, कटा हुआ

• 1 लहसुन की कली

• 60 मिलीलीटर सूखी सफेद वाइन

• 475 मिलीलीटर पानी

• 1 teaspoon soy sauce

• 1 fresh flat-leaf parsley sprig

• 1 fresh thyme sprig

• 1 तुर्की या 1/2 कैलिफ़ोर्निया तेज पत्ता

• 1 tablespoon crumbled dried porcini*

• 1 tablespoon quick-cooking tapioca

• 1/2 टेबलस्पून बिना नमक का मक्खन

• 1/2 tablespoons olive oil

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

• 1/4 चम्मच नमक

• 1/8 चम्मच काली मिर्च

• 1 celery rib, thinly sliced diagonally

• 1 1/2 tablespoons plain flour

• 1/4 चम्मच करी पाउडर

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

• 1/2 चम्मच नमक

• 1/8 चम्मच काली मिर्च

• 1 1/2 tablespoons unsalted butter

How to make Skate with Wild Mushrooms in Pearl Sauce

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.