Walleye In Phyllo Pastry
8 ounces of boneless, skinless fillet per person
4 leeks desanded and medium diced
2 stalks medium diced celery
1 small onion diced fine
1 pkg. wild rice blend
1 teaspoon of oregano
½ stick melted butter or margarine
salt and pepper, to taste
bread crumbs
16 sheets of Phyllo dough, cut in half. Make 4 equal stacks. (Follow box instructions on how to butter and layer sheets)
In a small amount of butter, lightly saute onion, leeks, celery and spices. Add the rice blend and stir to blend rice, vegetables and butter. Add 1-1/2 times the volume of hot water. After bringing to a boil, reduce the heat to simmer and cover. Stir occasionally, cook gently until almost all water is absorbed. Set aside to cool.
Each portion will need 8 sheets. So, arrange your stacks so you can work comfortably. If the fish is thick, slice it in half. Place ½ fish, 3/4 nearer one side, spoon some of the rice mixture on fillet, place other thin slice on top. Fold the bottom edges of each pastry stack over fish mixture. Fold both outside edges over the fish. Brush edges with butter, then roll up and paint entire pack with butter. Place seam side down on greased sheet pan. Bake in 375 degree oven for about 35-45 minutes, or until golden brown. Serve with melted lemon butter, if you like.
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