Carp Fillet Stuffed with Sour Trahanas, Wrapped in Country-Style Phyllo

Greece

Carp Fillet Stuffed with Sour Trahanas, Wrapped in Country-Style Phyllo

Name: Carp Fillet Stuffed with Sour Trahanas, Wrapped in Country-Style Phyllo
Prep time: Approximately 40 minutes
Cook time: 20–22 minutes at 180°C / 356°F
Yield: 6 portions
Cuisine: Greece
Ingredients: 6 carp fillets, approximately 180 g each (about 1.1 kg total, skinless and boneless); Salt, to taste; Freshly ground black pepper, to taste; 250 g coarse sour trahanas; 150 g onion, finely chopped; 100 g carrot, grated; 80 g leek, finely chopped; 30 g fresh parsley, finely chopped; 20 g fresh dill, finely chopped; 80 ml extra virgin olive oil; 100 ml dry white wine; 400 ml vegetable stock; 1 bay leaf; Juice of 1 lemon; Salt and freshly ground black pepper, to taste; 6 sheets traditional country-style phyllo, approximately 28–30 cm each; 20 ml extra virgin olive oil, for brushing

Presented by

Thomas Bakodimos

Vice President of Attica Region · Clinical Gastronomy

Region Vice President · Greece

Yield: 6 portions
Preparation: Approximately 40 minutes
Cooking: 20–22 minutes at 180°C / 356°F
Difficulty: Medium

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