I went fishing the other day and caught some large mouth bass, bluegill, and crappie. We ended up catching a fair bit and I needed to figure out what to do with the fillets. I remembered hearing my friend who lived in Sweden mention that they’d pair red currants with meat dishes. Often making a sauce that would top the meat; traditionally it was elk or reindeer, but it would go great with grass-fed beef or venison I’d imagine. Red currants have the perfect acid flavor to go with savory meat dishes. Traditionally, in Sweden at least, they usually don’t put red currant sauce on fish…BUT I figured it was worth a try. Especially after harvesting a nice container full of wild red currants earlier that day.
I made dill battered fillets with garden giant mushrooms and topped it with a lovely red currant glaze and served it with quinoa. You can experiment with using this sauce on any number of poultry, fish, or meat preparations. Here is the recipe for the glaze:
- 1 cup red currants
- 1/2 cup water
- 1 tablespoon cider vinegar
- 1/4 cup organic raw honey
Step 1: Mix currants, water, and honey in medium sauce pan. Bring to a boil then let cook for 10 minutes on medium heat. Be sure to smash the berries to extract their insides into the mix.
Step 2: Turn off heat and run mixture through cheesecloth or fine strainer to seperate the seeds. I love to eat currants with seed and all but for this recipe I thought it’d be nice to not have seeds.
Step 3: Add strained mixture back into saucepan; add vinegar and simmer for 10-15 minutes or until sauce begins to thicken. Pour on top of your favorite poultry, meat, or fish. ENJOY!