Recipe May 20, 2005 - Joanne

Slow Roasted Steelhead with Mustard Glaze Recipe

Adapted from The Gourmet Cookbook
Serves 6-8
2 lbs Steelhead Filets
½ pound of pre-seasoned good quality Salad Croutons somewhat crushed but not to crumbs (or make your own)
¾ of a stick of unsalted butter
(6 tbsps) melted
2 tbsp Tarragon Mustard (Edmond Fallet)
½ c of chopped Curly or Flat Leaf Parsley (or a mix)
Juice of 1 orange (about 1/4-1/2c)
1 tsp honey
Salt & white pepper to taste

1tbsp Tarragon Mustard
2tsp lemon or lime juice
1 tsp honey
Preheat oven to 225°F.

Mix butter, crushed croutons, parsley, orange juice, 1 tsp of honey and 2tbsp of mustard together in a baking dish (or you can mix the butter/mustard/orange juice/honey and pour it over the croutons).

Lay the filets on top of mixture - skin side up. Pour glaze over the top of the Steelhead.

Bake for about 25-30 mins or until fish is opaque or thermometer registers 120°F. Remove skin from fillets (it should easily peel off in one piece if the fish is done).

Edmond Fallot Tarragon Mustard


Wet Croutons with Mixture

Lay Fish over the mixture
Lay Fish Over the Mixture

Drizzle Glaze
Drizzle Glaze over Fish

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