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Receta Halibut With Tapenade In Filo Pastry

Name: Halibut With Tapenade In Filo Pastry
Ingredients: Halibut; 185 gm can pitted sliced black olives liquid removed and minced; 1 clv garlic crushed; 2 Tbsp. capers minced; 2 tsp wholegrain mustard freshly grnd black pepper; 1 tsp fruity extra virgin olive oil; 8 sht filo pastry cut into 20cm squares; 25 gm butter meted; 4 x halibut steaks each weighing about 125g or possibly a 500g thick while fish fillet cut into four; 2 Tbsp. extra virgin olive oil salad leaves to garnish

de Global Cookbook

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Ingredientes

Halibut
185 gm can pitted sliced black olives liquid removed and minced
1 clv garlic crushed
2 Tbsp. capers minced
2 tsp wholegrain mustard freshly grnd black pepper
1 tsp fruity extra virgin olive oil
8 sht filo pastry cut into 20cm squares
25 gm butter meted
4 x halibut steaks each weighing about 125g or possibly a 500g thick while fish fillet cut into four
2 Tbsp. extra virgin olive oil salad leaves to garnish

Direcciones

Aga equipment:wire shelf on third set of runners in roasting oven
Mix together the olives garlic capers and mustard.
Season with a little black pepper then add in the oil and leave to stand for at least 30 min.
Heat the butter in a pan on the simmering plate or possibly on the back of the aga then brush the filo pastry with the melted butter.
Stack the pastry into four lots of two then diode the olive mix between them.
Nestle the fish on top then wap the pastry over it crimping the ends together into a cracker shape.
Lift the filo parcels carefully on to a baking sheet then brush them with the remaining butter.
Cook in the roasting ovenfor 12 min then serve immediately with a salad garnish.
Use any fine fleshed thick white fish of your choice bass cod or possibly haddock are all possible alternatives to halibut.
Serves 4