Trout fillets are filled with herbed rice and rolled in phyllo pastry dough. Phyllo (also known as filo) is paper-thin sheets of pastry dough, not to be confused with thicker puff pastry.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 Tablespoon salted herbs (click for recipe)
- 1 cup cooked long-grain rice
- 1/2 cup cooked wild rice (or brown rice)
- 2 hard-boiled eggs, chopped
- Salt and freshly ground black pepper
- 16 sheets of phyllo pastry (about 1/2 pound)
- 8 fresh trout fillets, boned and skinned
Preparation:
Soak salted herbs in cold water, then drain. In a bowl, combine herbs with rice, wild rice, and chopped hard-boiled eggs. Season with salt and pepper to taste. Spread work surface with a sheet of plastic wrap and brush lightly with some of the melted butter. Lay a sheet of the phyllo on the plastic wrap. Brush dough with butter and top with another sheet.Using the plastic wrap as a guide, roll up the trout fillet and rice mixture in the phyllo pastry. Trim edges and fold ends under. Place on a baking sheet. Brush lightly with butter. Repeat with the remaining 7 fillets.
Bake fish in a preheated 400-degree F oven for 15 to 20 minutes, until pastry is crisp and golden. Just before serving, trim ends from each fish package.
Yield: 8 servings
• Salted Herbs Recipe
Recipe Source: A Taste of Quebec by Julian Armstrong (Hippocrene)
Reprinted with permission.
