Yield: 1 Servings
|3||Cups, stemmed spinach (4 oz)|
|2 tablespoons||Unsalted butter|
|1 tablespoon||Minced shallot|
|2 tablespoons||Washed thoroughly, and chopped arugula|
|2 tablespoons||Chopped fresh flat leaf parsley|
|2 teaspoons||Anisette liquer|
|2 teaspoons||Lemon juice|
|3 drops||Or more of tabasco sauce|
|4||Striped bass filets (known also as rockfish)|
|12||Sheets phyllo dough|
|½ cup||Or more of melted unsalted butter|
I made this on the weekend for Saturday dinner guests and it is superb> Served it with snow peas and tiny baby carrots....
METHOD: Rinse spinach,thoroughly in warm water (removes sand faster) when cleaned steam in water clinging to leaves about 4 min or less. Cool. Then chop very fine.
Melt 2 tb butter in skillet, add chopped shallot, and saute til softened, add arugula, parsley, continue cooking for 2 minutes, then off heat add anise liquer, lemon juice, salt, tabasco. Mix well. Transfer to a bowl and allow to cool.
Cut 4 diagonal slits in skin side of each filet (deep slits) and stuff spinach into the slits of each fillet.
Heat oven to 375. Remove sheets of phyllo dough from package. Unfold carefully. Cover sheets with a damp kitchen towel. Rvemove 1 sheet at a time as you work. Brush 1 sheet with melted butter lightly, Stack 2nd sheet on top of first, brush with butter and the 3rd sheet and so repeating until you have 6 buttered sheets. Cut the sheets crosswise in half, then each half in half and you will have 4 stacks of sheets. Place 1 fillet lengthwise, skin side up in center. Fold the long side of sheets over filet, then fold the two narrow ends over to seal. Transfer filet parcels to ungreased cookie sheet. Brush tops with and sides with butter.
Bake until filo is golden brown at edges and pale brown on top for 25 minutes. Serve!!
NOTE: I used extra spinach and arugula, parsley so I in addition to stuffing the slits, I spread it over fillets evenly and it was delicious.The more the better.
Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 13:55:29 -0400 From: Edward Collins-Hughes <ecollins@...>