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Halibut In Phyllo Packages
Serves 4
Halibut is a very fine fish with a delicate flavor and firm texture. Enclosing the
halibut steaks in phyllo packages with matchstick-thin vegetables keeps the fish
moist and seals in all the flavors, while the pastry trimmings on top provide an
attractive, crunchy finish.
- 3/4-lb (375-g) halibut steaks, skinned and boned
- 1 carrot
- 1 leek, trimmed
- 2/3 cup (150 ml) fish stock
- 2 tbsp dry white wine
- 2 tsp lemon juice
- 3 saffron threads or 1/4 tsp turmeric
- salt and black pepper
- 8 large sheets of phyllo pastry
- 4 tbsp (60 g) butter, melted
- lemon slices and dill sprigs to garnish
STEPS :
- Halve the halibut steaks crosswise and set aside. Cut the carrot and leek into matchsticks.
- 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 add salt and pepper to taste.
- Cut the phyllo pastry into eight lO-in (25-cm) squares and reserve the trimmings.
Brush 1 square with a little melted butter, put a second square on top, and brush
with more melted butter. Make a phyllo package (see box, right). Repeat to make
4 phyllo packages.
- Place the phyllo packages on a baking sheet, and bake in a 400°F oven for 20 minutes
or until golden and crispy. Garnish with lemon slices and dill sprigs and serve
immediately.
HADDOCK IN PHYLLO PACKAGES
Substitute skinned haddock fillets for the halibut and 1 zucchini and 4 scallions,
cut into matchsticks, for the carrot and leek. Proceed as directed.
* * * Cook's know-how * * *
Sheets of phyllo pastry are usually sold in a roll, fresh or frozen. The size of
the sheets may vary with different brands, so don't worry if they are slightly smaller
than 10 in (25 em) wide - just be sure there is enough pastry to cover the filling.
Making a package
Spoon one-quarter of the vegetable mixture into the middle of the
pastry square. Put 1 piece of halibut on top of the vegetable mixture.
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Fold 2 sides of the phyllo pastry over the halibut and vegetables
and tuck the remaining 2 ends underneath to form a neat package. Brush the top of
the package with a little melted butter
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Crumple some of the reserved phyllo trimmings, and arrange them
on top of the phyllo package. Brush with melted butter.
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