Kingklip phyllo parcels with avocado and a Hollandaise sauce

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 11
Servings 6
Time 40 minutes

Ingredients

  • 8
    sheets phyllo pastry
  • 80
    ml
    melted butter
  • 600
    g
    kingklip, cut into six pieces
  • 1
    avocado pear, mashed (optional)
  • 10
    ml
    lemon juice
  • chives, to garnish
  • HOLLANDAISE SAUCE
  • 175
    g
    unsalted butter
  • 3
    large egg yolks
  • 15
    ml
    lemon juice
  • seasonal vegetables, to serve
 

Method

25 minutes
 
Brush a sheet of phyllo pastry with melted butter.
Top with another sheet of pastry.
Repeat until there are four layers.
Repeat with the other four sheets of pastry.
Place a piece of fish on the pastry and cut the pastry to wrap around the fish.
Repeat with the other peices of fish.
Mix the avocado pear and lemon juice, and season to taste with salt and freshly ground black pepper.
Top each piece of fish with a dollop of avocado pear (if you are using it).
Fold the pastry under each piece of fish so that the juices don't escape.
Place on a baking tray and brush with melted butter.
Bake in a preheated 200 °C oven for 20 to 25 minutes, until the pastry is golden.
Hollandaise sauce:
Melt the butter in a saucepan.
Skim off the froth on the surface.
Set aside until lukewarm.
Whisk the egg yolks with 45 ml water in a saucepan for 30 seconds.
Continue to whisk over a low heat for three to five minutes until mixture leaves a ribbon trail for five seconds when the whisk is lifted.
Remove from the heat and whisk in the butter, a little at a time, and continue whisking until the sauce thickens.
Add the lemon juice and season to taste with salt and freshly ground black pepper.
To serve:
Serve fish parcels with Hollandaise sauce and seasonal vegetables, and garnished with fresh chives.
 

Read more on: fish/seafood  |  bake
 

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