Wild Table with Savage Arms: Mushroom Stuffed Flounder & Elderberry Sauce

This one goes out to all the foragers and fishers with a "yum"!

posted on April 30, 2024

And now for something completely different!

Wild-game cookery doesn't always mean protein from mammals ... fish are wild game, too, and many hunters choose to fish during the summer months when there are fewer big-game hunting opportunities. What's more, hunters and fishers are often foragers, too, and this recipe from the good folks at Savage Arms makes the most out of flounder, elderberries and wild mushrooms. 

If you're curious about foraging for mushrooms, we have guides here and here. If you're curious about foraging for elderberries, here's a good guide. (Contrary to any statements you may have heard shouted from atop a medieval parapet, elderberries do not have an aroma strong enough to hang about on any of your family members.) 


  • 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.
  • 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 



  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 


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