Ingredients

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

1 tablespoon olive oil

1 medium carrot, chopped

1/2 medium onion, chopped

1 garlic clove

1/4 cup dry white wine

2 cups water

1 teaspoon soy sauce

1 fresh flat-leaf parsley sprig

1 fresh thyme sprig

1 Turkish or 1/2 California bay leaf

1 tablespoon crumbled dried porcini*

1 tablespoon quick-cooking tapioca

For sautéed mushrooms

• 1/2 tablespoon unsalted butter
• 1/2 tablespoon olive oil
• 6 oz mixed fresh mushrooms, such as oyster and chanterelle, trimmed and halved lengthwise or quartered if large
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 celery rib, thinly sliced diagonally

For skate

• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon curry powder
• 2 (5- to 6-oz) pieces skate fillet, halved crosswise if large
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 tablespoons unsalted butter

Description

In Adding Translucent Pearls Of Tapioca To The Mushroom Broth In This Recipe, We've Borrowed One Of Chef Daniel Boulud's Methods For Giving Body...

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