Smoked herring in coconut cream and crispy filo leaves
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots; cut into small dice | |
| 2 | Courgettes; cut into small dice | |
| 16 | Mange tout; cut into small | |
| ; diamonds | ||
| 2 | Chillies | |
| 1 | tablespoon | Curry powder |
| 4 | Smoked herrings | |
| 1 | tablespoon | Chicken stock |
| 2 | tablespoons | Coconut cream |
| 2 | tablespoons | Double cream |
| 4 | Spring onions; sliced | |
| 12 | Circles of filo pastry 8cm in diameter | |
| 50 | grams | Butter |
| Little paprika | ||
| Tomatoes; diced | ||
Directions
Blanch all the vegetables in salted water till al dente and refresh. Sweat the chillies, then add the curry and the herrings. Cook lightly on both sides. Add the stock and reduce. Add the coconut cream and double cream.
Simmer for 5 minutes. Turn the fish and cook for a further 5 minutes.
Remove the fish. Cool and flake. Return to the sauce. Add the vegetables and all the spring onions. Place the filo circles individually on greased baking sheets. Brush lightly with water and bake for 10-15 minutes at 200C until they are golden brown leaves. Place a filo disc on a plate and spread some of the herring mix on to it. Cover with another filo disc. Add more herring mix and top with a third filo disc.
Toss the remaining vegetables in butter and sprinkle around it. Dust the top mix with a little paprika.
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