This morning I presented this dish for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten. It really is very simple to prepare with impressive results.
Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce
1 fillet Steelhead Trout (naturally raised in Warren Manitoba, available at Gimli Fish, from Watersong Farms http://www.watersongfarms.com/)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
Optional: 1/4 cup ch�vre in mushroom mixture
3 tbs butter (1 for saut�ing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
� 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, saut� shallots until translucent and add the mushrooms. Saut� until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.
Preheat oven to 350�F. 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 saut�ed 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.
Saskatoon Sauce
1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
� tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
� 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.
Enjoy!
Later that day...
And for the D.A.Niels Tajine Cooking demo....
Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce
1 fillet Steelhead Trout (naturally raised in Warren Manitoba, available at Gimli Fish, from Watersong Farms http://www.watersongfarms.com/)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
Optional: 1/4 cup ch�vre in mushroom mixture
3 tbs butter (1 for saut�ing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
� 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, saut� shallots until translucent and add the mushrooms. Saut� until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.
Preheat oven to 350�F. 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 saut�ed 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.
Saskatoon Sauce
1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
� tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
� 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.
Enjoy!
Later that day...
And for the D.A.Niels Tajine Cooking demo....
Moroccan Beef Stew (can use lamb)
2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly saut� onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Enjoy!
2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly saut� onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Enjoy!
Marak (Tajine) of Red Cabbage with Tomatoes and Olives
� cup olive oil
1 medium head red cabbage (can use cauliflower), cored and small slice
2 tsp sugar
2 ripe or canned tomatoes, chopped (I�m using 2 tbs good tomato paste with tomatoes)
2 tsp hot smoked paprika
2 tsp toasted ground cumin
4 garlic cloves, grated into paste
1 tsp sea salt
2 tbs chopped flat leaf parsley
Juice of � lemon, to taste
� preserved lemon (see chef for details)
12 green-ripe olives, pitted
� cup olive oil
1 medium head red cabbage (can use cauliflower), cored and small slice
2 tsp sugar
2 ripe or canned tomatoes, chopped (I�m using 2 tbs good tomato paste with tomatoes)
2 tsp hot smoked paprika
2 tsp toasted ground cumin
4 garlic cloves, grated into paste
1 tsp sea salt
2 tbs chopped flat leaf parsley
Juice of � lemon, to taste
� preserved lemon (see chef for details)
12 green-ripe olives, pitted
1. Heat oil in tajine over low heat. Add cabbage and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes. Raise heat slightly and add a splash of water.
2. Add tomatoes and paprika and continue to cook, covered for a few minutes.
3. mix cumin and garlic and add with � cup water to tajine. Cook gently for 20 + minutes.
4. Add the parsley and lemon juice. Garnish with the slivered lemon and olives (or cook in with tajine). Serve warm or at room temperature.
3. mix cumin and garlic and add with � cup water to tajine. Cook gently for 20 + minutes.
4. Add the parsley and lemon juice. Garnish with the slivered lemon and olives (or cook in with tajine). Serve warm or at room temperature.
Enjoy!
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