Pan Fried Boletes and Skate Wing with Lemon

Xanthaconium affine are a mild
tasting bolete.

A simple preparation for Boletes

 requires no more than some oil,

 lemon juice and parsley.

Almost all types of fish go well with 'Porcini' I decided to use skate because its traditionally prepared with brown butter and lemon. You can use roast cod, grilled striped bass, scallops, or an oily fish like salmon. Also, we are cooking the fish in the same style as the mushrooms, with a browned butter.

The acid of the lemon is what both brings out the flavor of the mushrooms, and tempers the richness of the fish. Boletes tend to absorb a good amount of oil as well, so adding lemon juice and parsley will add a brightness that is a good contrast to these and other mushrooms.

Start with a very hot saute pan, and add a couple of TBs canola or olive oil first and then a TB of butter to get the fat to brown. When the oil is brown, add the mushroom. Dont wait until you see any black bits, or throw out the oil and start over.  Place some quartered or halved boletes face down,salt and pepper,  and let cook several minutes to brown. Turn over and repeat on other side. Make sure that they are fully cooked through (I've had stomach upset in the past cooking large boletes too little). When complete and with the heat still on, add some lemon juice, and chopped parsley and cook for another half minute or so until the pan is dry. Adjust salt and pepper again.

Skate wing is very moist and sweet belonging to the ray family. It is a cheap and versatile product that should be filleted by your butcher. It lasts no more than a day or two before signs of ammonia are present in the odor.

Coat the fillets with Wondra flour.  Salt and pepper.

In a really hot skillet, some olive oil, and then an equal part of butter.

It should brown quickly. Add fillets and wait until the side is brown before flipping it.

When the second side is browned, squeeze some lemon juice all over top while in pan.