Slow Roasted Steelhead with Mustard Glaze Recipe
Adapted from The Gourmet CookbookServes 6-8
2 lbs Steelhead FiletsPreheat oven to 225°F.
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
Glaze
1tbsp Tarragon Mustard
2tsp lemon or lime juice
1 tsp honey
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).
