Filo-Wrapped Sea Bass on Mustard-Braised Leeks
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).
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.
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.