Source:Pat Danz, Salt Lake city, Ut. 1980’s
Makes 2 servings.
Preparation time: 30 minutes
Tips: Easy and fast meal
Salmon in Phyllo Dough
with Curry Sauce
Ingredients
Preparation
2 - 6 ounce pieces of fresh salmon ( skin on is OK)
8 sheets of phyllo dough, defrosted (see note 1)
4 tablespoons of butter ( 1/4 cup) melted
Spinach, fresh, saute in butter and pat dry. Amount to be decided after trial..... Optional
For the Sauce:
3/4 cup whipping cream
1/8 teaspoon salt OR, adjust to taste before serving
1 1/4 teaspoon of curry powder, preferably Madras curry
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1.Butter a bake safe plater that can accommodate the fish pieces. Preheat oven to 450F degrees. Place rack at mid oven level. If a stone is in the oven, move to the lowest position.
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2.Taking two sheets of phyllo dough at a time, place sheets in buttered plater, brush with melted butter. Add two more sheets and repeat butter and sheets for a total of six sheets.
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3.Place spinach and piece of salmon in the middle of phyllo sheets, brush fish with melted butter, add some pepper to taste. Fold sheets into fish two at a time, brushing butter in between to create a wrap/seal around the fish. Brush entire wrap with melted butter to seal.
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4.Repeat with second piece of fish.
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5.Bake in 450F degree oven for 12 minutes. If pieces are thicker than 1 inch it may require few more minutes, about 15 minutes. The thinner the fish cut, the hotter the oven should be with a shorter baking time.
Preparing the Sauce:
In a sauce pan, mix cream, curry and salt. Heat mixing with a spatula until the cream thickens to a creamy sauce.
Serving: Serve fish wraps as soon as they come out of the oven. Pour some sauce over wraps. Place remaining sauce in a dish at the table for additional if desire.
NOTE: Rice and a green vegetable make good companions to this dish.
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1.Adjust amount of phyllo dough to your taste. For me 2 sheets per serving is too few, perhaps 6 sheets is too many. Few more trials needed also to try include spinach inside wrap.
