Ingredients
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4 Bream fillets(without the skin)
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1 pack Filo pastry
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1 pack Filo pastry
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2 tablespoons spring onion
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100 g Feta cheese
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1 green courgette, diced
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1 teaspoon dill, finely chopped
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Sea salt
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Ground black pepper
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2 tablespoons cornflour
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Sunflower oil for frying
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Sweet and sour sauce
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1/2 mango, finely chopped
Instructions
Purchase the fresh cleaned Bream fillets from one of the Blue Island Fish Markets
Cut the fish fillets into small pieces. Then transfer them to a container and add the pepper, courgette, spring onion, Feta cheese, dill, salt, pepper and mix well.
Roll out the pastry and cut into squares of 10 x 10 cm. Use a double sheet for each flute. Place the filling in the middle of the leaves and wrap (like Dolmades) after smearing the edges with a little water mixed with cornflour.
Heat the oil in a saucepan and fry until golden brown.
Put the sweet and sour sauce in a bowl along with the chopped mango.
Serve the bream flutes with the sweet and sour sauce and mango.
Bon appétit!
From Chef Noel Christo Bassil
