Filo-Wrapped Sea Bass

Filo-Wrapped Sea Bass on Mustard-Braised Leeks

Tomato Jam

1 tablespoon brown sugar
1 tablespoon cider vinegar
1 pinch each of cinnamon, cloves, and cumin
1 twelve-ounce can tomatoes, drained, seeded, and chopped
1 tablespoon honey

Cook sugar, vinegar and spices for about a minute. Add tomatoes, cook for about 30 minutes, then add honey. Purée in blender for a few seconds.

Pinot Noir Shallot Sauce

1 shallot, thinly sliced vertically
1 teaspoon butter
1 cup Pinot Noir
1 cup veal stock (may use prepared concentrate)

Sauté shallots in butter until soft, add wine, and reduce by half. Add veal stock and reduce by half (or more if desired).

Braised Leeks

1 leek, mainly white part, cut in 2-inch pieces
1 tablespoon butter
1/4 cup dry white wine
3/4 cup heavy cream
1 tablespoon whole-grain mustard

Cook leek in butter over low heat until soft. Increase heat to medium high, add wine, and reduce by half. Add cream and reduce by a third (do not boil). Stir in mustard.

Sea Bass

20 ounces of sea bass filets
8 thin slices Spanish serrano ham or prosciutto
1 bunch spinach, blanched and patted dry
12 sheets filo
1 stick butter, melted

Cut fish filets into 4 portions. Cut 2 pockets, one over the other, in each piece and tuck a slice of ham in each pocket. Wrap filets in spinach leaves. Lay out a filo sheet and brush with melted butter. (You may cut sheets to width of fish filets or leave full size.) Roll a filet in filo (folding excess over to make a neat packet if leaving full size). Repeat process twice more. Do the same for the remaining filets. Bake at 350 degrees for about 25 minutes or until golden brown.