Friday, January 02, 2009
King Salmon in Phyllo
(quick photo by Karen)
This gorgeous and beautifully marbled salmon filet seems to melt like butter. Normally, I do not buy farm-raised fish. This is an exception in many respects. This may become the first certified organic farm-raised fish. It is available now in January at Gimli Fish on Dufferin Ave. in Winnipeg. The quality of the fish lends itself to many preparations, including being sushi grade.
King Salmon in Phyllo with morel sauce (for 2)
2 King Salmon Filets
2-4 sheets phyllo
1-2 tbs melted butter
10 dried morels (reconstituted)
2-3 shallots, minced
drizzle olive oil
a few drops truffle oil (optional)
1/4 cup cream
1/4 cup white wine
salt and pepper to taste
Sauté shallots in a pan on medium high heat with the olive oil and cook through until translucent and beginning to brown. Add the morels and stir until cooked through. Deglaze the pan with a bit of the white wine. Add the cream and cook until reduces. Add the remaining white wine and reduce. Add salt and pepper to taste. Cool.
Place salmon piece on one or two phyllo sheets. Spoon half of the cooled morel mixture on top. Fold phyllo over the salmon into packets. Place on a baking sheet and brush with butter. Bake at 400ºF for about 15 minutes until brown. Baking time depends on the thickness of the fish.