Sardines in Dough Pouches
Main Dishes • European
Description
Brik is a North African dish made from very thin, flaky pastry. Preparing such pastry is quite challenging, but you can buy ready-made versions in specialty stores. Greek phyllo is a good substitute for brik dough, and you can also use Chinese wonton wrappers. The dish turns out particularly well when using fresh sardines.
Ingredients
- Canned Mackerel in Oil 12 pieces
- Brik Dough 4 pieces
- Butter 0 oz
- Tomatoes 4 pieces
- Fresh basil leaves 6 pieces
- Garlic 4 cloves
- Chives 4 stalks
- Lemon 1 piece
- Iceberg Lettuce 1 bunch
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Remove the backbone from the fish, flake the flesh, and set aside. Lay the sheets of dough on a work surface and brush with a small amount of melted butter. If using phyllo, layer the sheets two at a time (one on top of the other, at an angle).
Step 2
Divide the fish, chopped tomato flesh (without seeds), minced basil, and garlic into portions (one for each piece of dough) and place in small piles. Gather the dough around the filling to form a 'pouch' and tie it off.
Step 3
Brush the parchment paper with melted butter and place the dough pouches on it. Using a brush, coat the pouches with butter and bake for 20 minutes until the dough is nicely browned. Serve the pouches on leaves of lettuce, dressed with olive oil and lemon. Garnish with lemon wedges.
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