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February 2007
Grilled Steelhead with Puff Pastry, Honey Garlic Sauce, and Fresh Herb Salad (Serves 6)
This month's tantalizing recipe comes from Chef Jeff Schon at Pine Tavern in Bend.
Jeff Schon is new to the Oregon culinary scene, yet at Pine Tavern he is working at one of oldest restaurants east of the Cascades. Coming from the Bay area, Chef Schon chose Central Oregon for the quality of life and love of the outdoors. Like the stately Ponderosa Pine tree that stretches through its roof, the tradition of Pine Tavern restaurant in Bend flourishes through Schon's ability to add a little unique Northwest spice and creativity to the otherwise traditional fare at this 1936 Bend staple.
Steelhead
- 3 lbs steelhead filets, cut in 8-ounce portions
- 1 Tbsp salad oil
- Salt and pepper
Brush each filet lightly with salad oil and dust with salt and pepper. Charbroil on both sides until coated through.
Puff Pastry
- 1 sheet frozen puff pastry, thawed
- 1 egg
- ¾ cup water
- Dried tarragon, thyme and basil
Using a docker or fork, dock (prick) the dough thoroughly. Mix the egg and water to make an egg wash. Brush one side of the pastry with egg wash, then sprinkle with the dried herbs. Cut into six even squares. Bake at 375 degrees for 10-12 minutes until "puffed" and golden brown. Allow to cool.
Honey Garlic Sauce
- 1 cup Honey
- 1 cup dark corn syrup
- 1 cup rice vinegar (unseasoned)
- ½ cup minced garlic
- 1 16 oz can clam juice
- ½ tsp salt
- ¼ tsp black pepper
Combine all ingredients in a saucepan and bring to a boil. Reduce to a simmer and reduce by ½. Keep warm for service.
Fresh Herb Salad
- 2 cups mixed greens
- 3 sprigs each parsley, cilantro and oregano
- 5 large fresh basil leaves
- 4 Tbsp fresh lemon juice
- 4 Tbsp shredded Parmesan
- Pinch salt
Combine all ingredients into a mixing bowl until leaves are coated.
To Assemble: Place puff pastry in oven for one minute to warm. Cut pieces in half to create a "sandwich." Ladle a small amount of honey garlic sauce on a plate. Place bottom half of pastry on sauce and place a grilled steelhead fillet on top. Cover with a piece of puff pastry and top fresh herb salad.
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