Running back to Saskatoon
This morning I had the pleasure of presenting the following on CBC's Weekend Morning Show with guest host, Ismaila Alfa. It is very simple to prepare this elegant dish. Gorgeous large saskatoons are available at Gimli Fish, as well as this buttery fish.
1. Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce
1 fillet Steelhead Trout (naturally raised in Lucky Lake, Sask., available at Gimli Fish)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
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 Phllow Wrapped Steelhead Trout.