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Add a photoRaciónes: 4
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
