Mushroom Stuffed Flounder with Elderberry Sauce | Wild Table

Fresh fish, whether I catch it myself or get it from a great local purveyor, is always so satisfying. This recipe is a bit more involved than a simple sear, but the results are a treat!  The rich mushroom stuffing - chanterelle, oyster or chicken of the woods are great - and the sweet, tangy sauce work together to highlight the sweet flesh of this wonderful catch. Cooking over wood fire isn’t necessary but the smokey flavor and high heat sear in cast iron are worth it for this mushroom stuffed flounder with elderberry sauce recipe. 

Helpful Tips

• Letting the stuffed, rolled fish rest for 30 minutes in the fridge is worth it.
• Serve with braised kale or a simple garden salad.
• Consult an expert before consuming wild mushrooms. Only consume wild mushrooms when you are 100% sure of your identification.
• Never wash or soak mushrooms. Clean them with a toothbrush or scrape them with a knife.

Ingredients

• 2 fluke fillets 
• 1 cup dry crusty bread
• 1 cup chopped wild mushrooms - chanterelle, oyster, or chicken of the woods
• 2 large shallots
• 2 tsp thyme, chopped
• 2 tsp tarragon, chopped
• 1/2 cup flour
• Salt & pepper
• 1/2 cup fresh elderberry (or autumn olive berry)
• 3/4 cup white wine
• 2 tbsp butter
• 2 tbsp olive oil
• 1 oz sea beans (Salicornia)
• Kitchen twine 

Instructions

Stuffing

1. Toast bread cubes in the skillet over the fire (or in the oven), set aside
2. Add 1 tbsp olive oil to the pan, then add 1/3 chopped shallot 
3. Add mushrooms and 1/2 of the herbs, cook until well browned and a bit crisp
4. Season with salt and pepper
5. Add bread back in
6. Deglaze with 1/2 wine and stir in 1/2 butter
7. Set aside 

Prep Fish

1. Cut in half, lengthwise
2. Coat in seasoned flour
3. Lay on top of two 12’ pieces of twine

Stuff and Sear

1. Stuff with mixture, roll tightly and tie off the twine
2. Heat skillet, add oil and 1/3 shallots
3. Place the fish in the pan and cook for 2-3 minutes on a side - turning to brown all sides
4. Garnish with elderberry sauce and sea beans 

Elderberry Sauce

1. Heat skillet, add oil and 1/3 shallots
2. Stir in Elderberries, crushing with the back of a spoon
3. Add remaining wine and reduce by half
4. Add remaining herbs and butter
5. Season to taste with salt and pepper and remove from heat

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!