Skate with Wild Mushrooms in Pearl Sauce Recipe

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Skate with Wild Mushrooms in Pearl Sauce
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  1. Make broth: Wash chopped leek well in a bowl of cold water, agitating it, then lift out and pat dry.
  2. 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.
  3. 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.
  4. Sauté fresh mushrooms: 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.
  5. Finish sauce and sauté skate: Bring broth to a simmer, then remove from heat and stir in tapioca. Let stand, covered, 10 to 15 minutes.
  6. 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.
  7. 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.
  8. Reheat sauce, then season with salt and pepper. Serve fish with sautéed mushrooms and sauce.
  9. *Available at specialty foods shops.
  10. Cooks' note: Broth (without tapioca) can be made 2 days ahead and cooled completely, uncovered, then chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 664.34 Kcal (2781 kJ)
Calories from fat 233.62 Kcal
% Daily Value*
Total Fat 25.96g 40%
Cholesterol 30.53mg 10%
Sodium 1628.44mg 68%
Potassium 387.98mg 8%
Total Carbs 94.82g 32%
Sugars 41.72g 167%
Dietary Fiber 3.47g 14%
Protein 6g 12%
Vitamin C 11.2mg 19%
Vitamin A 0.4mg 15%
Iron 1.3mg 7%
Calcium 99mg 10%
Amount Per 100 g
Calories 106.88 Kcal (447 kJ)
Calories from fat 37.59 Kcal
% Daily Value*
Total Fat 4.18g 40%
Cholesterol 4.91mg 10%
Sodium 261.99mg 68%
Potassium 62.42mg 8%
Total Carbs 15.26g 32%
Sugars 6.71g 167%
Dietary Fiber 0.56g 14%
Protein 0.97g 12%
Vitamin C 1.8mg 19%
Vitamin A 0.1mg 15%
Iron 0.2mg 7%
Calcium 15.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
  • 17

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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