Halibut in filo parcels
Wednesday - May 29, 2019 2:06 pm , Category : RECIPES
2×375 g (12 oz) halibut steaks, skinned and boned
1 leak, trimmed
150 ml (1/4 pint) fish stock
2 tbsp dry white wine
2 tbsp lemon juice
3 strands of saffron or ¼ tsp turmeric
Salt and black pepper
8 large sheets of filo pstry
60 g (2 oz) butter, melted
Lemon slice and dill sprigs, to garnish
Cut the halibut steaks crossways so you have four equal-sized pieces. Cut the carrot and leek into matchstick-thin strips.
Put the vegetables into a pan with the stock, wine, lemon juice, and saffron.
Bring to a boil, and cook, uncovered, for 5 minutes or until the vegetables are just tender. Drain, and then season with salt and pepper.
Cut the filo pastry into eight 25 cm (10 in) squares, and reserve the trimmings. Brush one square with a little melted butter, put a second square on top, and brush with more melted butter. Make a filo parcel. Repeat to make four filo parcels.
Place the filo parcels on a baking tray, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 20 minutes or until golden and crispy. Garnish with lemon slices and dill sprigs, and serve at once with a simple baby leaf salad.