Flounder Fillets with Lemon and Herbs in Filo
Ingredients
3 tablespoons butter or light vegetable oil
4-5 shallots, chopped
150g shiitake mushrooms, sliced
½ cup fish stock
4 tablespoons chopped fresh flat-leafed parsley
salt and freshly ground black pepper
2 lemons
12 sheets of filo
6 tablespoons butter, melted (or olive oil, heated gently)
2 tablespoons chopped chives
6 boneless flounder or sole fillets
Description
I have many memories of flounder meals, for my fisherman uncle used to catch this delicate fish in the Manukau Harbour and bring bunches of them to us, swinging from a strip of flax. In my local fish shop I can buy tiny flounder fillets to make this easy starter. Prepare it ahead and cook in a hot oven for 10 minutes before serving.
Method
To make the filling for the filo parcels, put three tablespoons of butter or oil in a heavy-based frying pan and cook the shallots over a low heat until softened. Add the chopped shitake and cook for about two minutes, before adding the fish stock. Simmer together with the chopped parsley until the liquid has reduced and is quite syrupy. Season to taste and remove from the heat.
Peel the lemons with a knife and chop the flesh coarsely. Add the lemon pieces to the mushroom mixture. When this mixture is cool, prepare the fish parcels.
Preheat the oven to 180 C. Lay six sheets of filo out on the bench and brush lightly with melted butter or oil. Fold each sheet in half and scatter the chopped chives on top. Place a tablespoon of the filling on each fish fillet, fold the fish around the filling and place in the centre of the filo. Fold the filo up into a neat parcel, place on a baking tray and brush with more melted butter or oil.
Bake in the hot oven for about 10 to 12 minutes, until the parcels are golden brown. Serve at once with extra filling reheated and drizzled over the top.
Serves 6 as an entrée
Categories
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