Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-First, the Duxelles: 1/2 lb Fresh mushrooms, chopped
4 T Unsalted butter 1/4 c Cream
1/2 c Chopped shallots -salt and pepper to taste
1/2 c Parsley

Melt butter in a skillet, add the other ingredients and cook for
about 15 minutes over low heat. set aside. Now the tomato sauce:
Ingredients: 2 tbs good quality olive oil 1/2 cup chopped
shallots 1 tsp fresh thyme 1 tsp oregano 1 tsp tarragon (1/4 tsp
dried) 1 cup dry white wine 5 large tomatoes, peeled, seeded and
chopped

Heat the oil in a heavy saucepan. Add the shallots and herbs, saute
briefly, add the wine and simmer until the wine has completely
evaporated. Add the tomatoes and simmer on high for 3 - 4 minutes.
Set aside. Angler in Filo: Ingredients: 1 lb angler cut into 12 3/4
inch slices 2 tbs olive oil 1/4 lb unsalted butter, melted 8 sheets
filo

pastry Directions: Preheat oven to 450 degree F. Saute the fish in
olive oil until it is about 1/2 - 2/3 cooked. Lay down a sheet of
filo and brush the entire surface lightly with butter. Cover with a
second sheet of filo and brush with butter. Overlap 3 pieces of the
fish at the center of the end nearest you and top with 2 tsp of the
duxelles mixture. Fold over the two sides of the filo towards the
center and brush the edges with a little butter to make them stick.
Roll up the

package and seal with a little more butter. Repeat this procedure for
the other three packages. Bake for 10 minutes or until the pastry is
a nice, golden brown. Just before the fish is cooked, reheat the
tomato sauce to simmering. Spoon it onto warm plates or serving
platter and arrange the pastries on top of the warm sauce and serve.

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