COHO SALMON IN FILO WITH CHEVRE CHEESE (Chef Kevin Enright Culinary Studies Institute / Oakland Community College)

4 (6 oz. ea.) boneless and skinless coho salmon fillets
6 sheets filo dough
1 small red onion, sliced thin (Julienned)
2 oz. Chevre cheese
1 t. garlic, minced
2 medium tomatoes, peeled, seeded and quartered
1 t. fresh basil
3/4 c. bread crumbs
2 T. olive oil
1/2 c. melted butter or olive oil
salt and black pepper to taste

Sauté the onion and garlic in the olive oil until clear. Add the tomatoes and basil and cook 3-4 minutes. Remove from the heat, add the Chevre cheese and season with salt and black pepper. Cool. Butter 1 sheet of filo dough, sprinkle with bread crumbs and repeat until you have three layers. Season the fish with salt and black pepper. On top of one fillet put 1/2 of the tomato/cheese mixture. Add a second fillet on top of the cheese mixture and sprinkle with bread crumbs. Place the fish on the corner edge of the dough, fold and roll the fish in the filo (just like the butcher wraps meat) brushing with butter or oil to seal all the edges. Place on a baking sheet lined with parchment paper. Repeat. You will have 2 packages of fish in filo. Bake 350°-375° until brown and fish is done (15-20 minutes or to140( internal temperature)


4 cloves garlic
pinch salt
1 egg yolk
6 oz. extra virgin olive oil
2 t. lemon juice
salt and white pepper

Crush the garlic into a fine paste with salt. Add the egg yolk and beat until thoroughly combined. Add the oil, a few drops at a time, beating constantly, Do not add the oil any faster than it can be absorbed. Add half of the oil and then add a few drops of lemon juice. Continue to add the oil until it is all absorbed. Adjust the thickness with lemon juice or water. Slice the fish on a bias and serve warm with the Aioli sauce.
(serves 4)

recipe is published in our January, 2006 Menu Minder.