Proportions for 10 persons

Ingredients : 

1 pack of "filo pastry" (10 pieces) similar to those used to make "nems",

2 kg Pikeperch filets,

3 carotts,

2 courgettes.

Mode of preparation :

Cut the fish in peaces of about 30 - 40 grams each,
Slice the courget skin and carrots in julienne (or small cubes),
Cook the julienne 30 second in boiling water,
Cool immediately in cold water,

Cooking :

Place the vegetable in the middle of the filo pastry pieces,

Season the fish with salt , pepper,

Thereafter close it with a thread, like a purse,

Cook in the oven at 200 degres about 20 minutes

Serve with a riesling sauce and alsatian noodles or tagliatelli.

As wine we would recommend a Pinot Blanc, or even better a Riesling, of course.

And have a nice meal !!!