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| 500 g 10 mL 10 mL 5 mL 2 mL 2 mL 6 sheets 100 g 250 g 50 mL 50 mL 2 mL 50 mL 20 100 mL |
steelhead or
salmon fillet, cut in 4 portions lemon thyme, minced fresh chives, minced fresh lemon juice freshly ground pepper sea salt (table salt can be used) phyllo pastry Unsalted butter, melted fish velouté (fish-based white sauce) white wine heavy cream (whipping cream) Spanish saffron threads tomato concasse (diced fresh tomatoes) mussel cooking liquid sea salt and freshly ground pepper, to taste mussels dry white wine |
1 lb 2 tsp 2 tsp 1 tsp 1/2 tsp 1/2 tsp 6 sheets 3 oz 1 cup 1/4 cup 1/4 cup 1/2 tsp 1/4 cup 20 1/3 cup |
| Method: Sprinkle the thyme, chives, lemon juice, salt and pepper over the steelhead. Lay out 3 of the phyllo sheets and brush liberally with the melted butter; cut the sheets in half and enclose one steelhead portion in each half, brushing the top of the package with butter. Repeat with the other 3 sheets of phyllo and the other 2 steelhead portions. Place the wrapped steelhead on a cookie sheet and set aside while you prepare the sauce and mussels. When you are ready to cook the phyllo-wrapped steelhead, preheat the oven to 3500F and bake for 15 minutes until the pastry is golden brown. For the sauce, steep the saffron in the white wine for 15 minutes. Place the velouté in a heavy-bottomed sauce pan over low heat, add the cream, the saffron-steeped wine, and simmer for 15 minutes. While the sauce is simmering, place the mussels in a large sauce pan with the 100 mL white wine, cover and cook over high heat until the mussels open. Add the mussel cooking liquid and tomato concasse to the sauce and season to taste. To serve, spread 100 mL (1/3 cup) sauce on a warm dinner plate. Place the baked phyllo-wrapped steelhead in the center of the plate and place the mussels in the shells around each package of steelhead. Garnish with a sprinkle of fresh chives and serve immediately. Serves 4. Chef Bob Arniel - Chef to Go |
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