This has to be one of my favorite recipes on this site; we'd have it more often if it weren't so expensive and if halibut didn't have such a high mercury content. It is delightfully elegant and yet deceptively simple. It took some practice to get accustomed to working with phyllo but the results are worth the effort. The phyllo is light and flaky out of the oven and soaks up the sauce wonderfully. It also holds all the fish's moisture it, so the end result is very moist. Unless you allow the dough to start getting very dark, I think this one might make it almost impossible to overcook. I've made this several times as written, but I've recently started exchanging the heavy cream for evaporated milk. The texture is not quite as creamy, but the amount of fat in the meal is significantly reduced, which I think is worth it. I also reduce the lemon juice very, very slowly. I've boiled it down too fast already and the result was a bitter sauce.
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