Stuffed Fish Baked in filo pastry

Name: Stuffed Fish Baked in filo pastry
Yield: Serves 4
Cuisine: Turkish
Ingredients: 4 thick fillets of fish, such as sea bass, salmon or bream, skinned; 4 thick fillets of fish, such as sea bass, salmon or bream, skinned; 4 tbsp sultanas or currants; 4 tbsp sultanas or currants; 8 fresh mint leaves; 4 very thin slices of lemon; 4 thick fillets of fish, such as sea bass, salmon or bream, skinned; 4 thick fillets of fish, such as sea bass, salmon or bream, skinned; 4 tbsp coarsely crushed pistachio nuts (shelled, of course); 3 egg yolks, beaten; ½ cup chopped fresh mint or dried mint; ½ cup chopped fresh mint or dried mint; sea salt and black pepper; a knob of butter; 1 heaped tbsp flour; 2 wineglasses fresh lemon juice; 2 knobs of butter; 8 sheets of filo pastry; ½ cup melted butter; sea salt and black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

4 tbsp coarsely crushed pistachio nuts (shelled, of course)
4 tbsp sultanas or currants

Asia
Turkey
Fish course
Pescatarian
Mediterranean

Method

Mix the nuts and sultanas or currants together and spread the whole amount over 2 of the fish fillets. Put the lemon slices on top and then put the mint leaves on top of the lemon. Season with salt and pepper. Put a knob of butter in the centre of each fillet, then place the 2 remaining fillets on top.

Paint a sheet of filo pastry with melted butter and place one of the stuffed fish fil