Move over cranberry sauce! You'll love the saskatoon savory sauce on fish, chicken, and yes, turkey. This dish is incredibly easy to make and absolutely elegant to enjoy. Click here for more exciting recipes, cooking tips, & comedic quips by KarenFood.
Phyllo Wrapped Steelhead Trout with Savory Saskatoon Sauce
PHYLLO WRAPPED STEELHEAD TROUT WITH SAVORY SASKATOON SAUCE
1 fillet Steelhead Trout skin on
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
Optional: 1/4 cup chèvre in mushroom mixture
3 tbs butter (1 for sautéing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
¼ tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo
Cut filet into serving sized pieces and set aside in the refrigerator. Thaw phyllo and prepare mushrooms as follows:
On medium-high heat, sauté shallots until translucent and add the mushrooms. Sauté until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.
Preheat oven to 350ºF. For the phyllo dish: Lightly coat the fish piece with Dijon Mustard and place on phyllo sheet, cut to fold and cover only. Top with sautéed mushrooms. Fold pastry over fish and mushrooms and brush with melted butter. Bake for 12 -15 minutes, until brown and depending on the thickness of the fish.
1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
¼ tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
½ cup red wine or port
Heat pat to medium high heat and add butter and olive oil. Add Saskatoons and cook until soft. Add mustard, seasonings and red wine. Cook until shiny. Serve over Phyllo Wrapped Steelhead Trout.