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FRESH SNAPPER WRAPPED IN PHYLLO WITH TRUFFLES AND BABY ARUGULA Dave Boucher, General Manager,
Brennecke’s Beach Boiler, Kauai, HI Ingredients
4 (2-oz.) fillets fresh snapper
Salt and pepper, to taste
3 tsp. olive oil
1 oz. arugula
1 shallot, minced
1 oz. pancetta, minced
1 clove garlic, minced
1 chive, minced
12 oz. cooked navy beans
12 oz. cooked black beans
4 oz. lightly seasoned tomato sauce
1 tsp. fresh parsley, finely chopped
1/2 teaspoon lemon zest
1 set Athens® Ready-To-Go Fillo Dough™, thawed
1 black truffle, thinly sliced
Olive oil, to brush
1 small artichoke, cooked, quartered for garnish Season fillet with salt and pepper to taste. Heat oil in medium sauté pan, sear for 1 minute on each side, remove from pan. Sauté arugula and shallots lightly in same pan. Add pancetta and brown. Drain fat and sauté garlic, chive, navy beans, black beans, and 2 oz. of the tomato sauce for 5-10 minutes. Stir in parsley and lemon zest. Salt and pepper to taste.
Cut Athens® Ready-To-Go Fillo Dough™ widthwise into four strips. Place fillet at one end of fillo, top with truffles and arugula mixture and roll like a burrito. Repeat 3 more times. Score each burrito into 3 equal sections, brush with olive oil to seal. Bake in preheated 350°F oven for 15-20 minutes until golden brown. Slice burritos and arrange on top of beans. Garnish with remaining tomato sauce and artichoke.
YIELD: 4 SERVINGS
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