Smoked Whitefish and King Crab Turnover
(Soaring Eagle Casino & Resort)


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Ingredients

2 tbs Red pepper (diced)
2 tbs Carrots (diced)
2 tbs Celery (diced)
2 tbs Roasted corn cut from the cob
1 small Chili (minced)
1 tsp Softened butter
12 ounces Coarsely chopped king crab
4 ounces Coarsely chopped smoked whitefish
2 Scallions (minced)
1 tbs Dijon mustard
1 tbs Heavy mayonnaise
1/4 cup Fresh bread crumbs
1/2 Lemon (juiced)
Salt and pepper to taste
1/2 cup Melted unsalted butter
6 sheets Phyllo dough
1 Damp kitchen towel

Vinaigrette
2 tsp Fresh parsley (minced)
4 tsp Fresh chervil (minced)
2 tsp Fresh tarragon (minced)
2 tsp Fresh chives (minced)
1 1/2 Small red onions (minced and rinsed)
2 tsp Capers (minced)
2 tsp Dijon mustard
1/2 cup White wine vinegar
1 1/2 cups Olive oil
1/4 tsp Salt
Fresh cracked black pepper to taste

For Salad
16 spears Asparagus
1 Small red onion (thinly sliced)
12 ounces Mixed greens
6 ounces Red and yellow pear tomatoes cut in half

Instructions

For Turnover:

Saute pepper, carrot, celery, chili pepper and 1 tablespoon of softened unmelted butter. Allow to chill. Fold in crab, whitefish, scallions, mustard, mayonnaise, bread crumbs, lemon juice. Season with salt and pepper. Working fast, brush each sheet of phyllo dough with melted butter, over lap with two additional sheets brushing each sheet with butter. Cut buttered phyllo into four equal portions lengthwise. Place 1 tablespoon of crab/whitefish mixture at the corner of the cut phyllo sheet. Fold over into triangles, similar to folding a flag. Brush with butter. Preheat over to 350 degrees. Bake 12-15 minutes or until golden brown.

For Vinaigrette:

Whisk together mustard, vinegar and salt until dissolved. Slowly in pencil size stream add in olive oil, continually whisking. 30 minutes prior to serving salad, whisk in herbs, onions and capers.

For Salad:

Place four asparagus in center of plate, tips pointed out. Place three to four ounces of mixed greens in center of plate covering asparagus ends. Plate two turnovers on greens off set from center. Drizzle tomatoes around plate and additional vinaigrette on and around greens. Garnish with minced parsley.
 
 
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