SALMON IN FILO PASTRY

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Preparation time: 1 hour.

FOR THE FILLING

• 60gr. shallots
• 1 clove of garlic
• 1 chili pepper
• 5gr. fresh ginger root
• 80gr. fennel with some greenery
• 1 tbsp olive oil
• 200gr. colorful diced peppers
• 100gr. zucchini cubes
• 1 spring of thyme, salt, freshly ground pepper

FOR THE SAUCE

• 100gr. tomatoes
• 1 tbsp capers
• 2 tbsp black olives
• Salt, pepper, 4-5 tbsp olive oil

FOR THE FISH

• 4 salmon fillets without skin (each about 140gr.)
• Salt, freshly grounded pepper
• 4 grouped filo sheets (28x 28 cm)
• 1 egg white for brushing
• 5-6 tbsp olive oil

1. For the filling, peel the shallots and the garlic and chop them both finely. Cut the chili pepper in half lengthwise, remove seeds and veins and cut into thin strips. Finely chop the ginger. Clean, wash and chop fennel with some greenery.
2. In a pan heat the oil, sauté shallots and garlic. Add chili, ginger, fennel, zucchini cubes, thyme and sauté everything for a few minutes. Add salt and pepper and remove the thyme spring.
3. For the sauce peel the tomatoes, remove seeds and dice the flesh. Stir in the olive oil the diced tomatoes, capers, olives. Add salt and pepper, and set the sauce aside. Salt and pepper the salmon fillets.

1. Place a ready grouped filo sheet on the work surface. Place the prepared salmon pieces on the filo and the vegetable mixture on the salmon pieces. Fold the filo as a package. Brush the filo with the egg.

Preheat the oven to 200°C.

1. Place all packets on a lightly greased baking tray and put them in the oven. Cook for 15 to 20 minutes at 180°C until the dough is risen and golden. Arrange the salmon parcels with the sauce on warmed plates and serve immediately.

Serve with a mixed leaf salad with extra virgin olive oil and balsamic vinaigrette.