Yield: 1 servings
|-First, the Duxelles:|
|4 tablespoons||Unsalted butter|
|½ cup||Chopped shallots|
|½ pounds||Fresh mushrooms, chopped|
|¼ cup||Cream salt and pepper to taste|
Melt butter in a skillet, add the other ingredients and cook for about 15 minutes over low heat. set aside. Now the tomato sauce: Ingredients: 2 tbs good quality olive oil ½ cup chopped shallots 1 tsp fresh thyme 1 tsp oregano 1 tsp tarragon (¼ tsp dried) 1 cup dry white wine 5 large tomatoes, peeled, seeded and chopped
Heat the oil in a heavy saucepan. Add the shallots and herbs, saute briefly, add the wine and simmer until the wine has completely evaporated. Add the tomatoes and simmer on high for 3 - 4 minutes.
Set aside. Angler in Filo: Ingredients: 1 lb angler cut into 12¾ inch slices 2 tbs olive oil ¼ lb unsalted butter, melted 8 sheets filo
pastry Directions: Preheat oven to 450 degree F. Saute the fish in olive oil until it is about ½ - ⅔ cooked. Lay down a sheet of filo and brush the entire surface lightly with butter. Cover with a second sheet of filo and brush with butter. Overlap 3 pieces of the fish at the center of the end nearest you and top with 2 tsp of the duxelles mixture. Fold over the two sides of the filo towards the center and brush the edges with a little butter to make them stick.
Roll up the
package and seal with a little more butter. Repeat this procedure for the other three packages. Bake for 10 minutes or until the pastry is a nice, golden brown. Just before the fish is cooked, reheat the tomato sauce to simmering. Spoon it onto warm plates or serving platter and arrange the pastries on top of the warm sauce and serve.