• 5 skinned and pulled fillets of speckled trout approx. 600 g
• 5 sheets of filo pastry (available at Asian shops)
• 1 ripe mango
• 10 basil leaves
• Salt and pepper from the pepper mill
• 30 ml olive oil
Peel the mango, remove the stone and cut the mango into 8 thin slices. Lay out the filo pastry and coat slightly with water (use very little water). Place the fish fillet in the middle and season with salt and pepper. Place the mango slices and basil (2 leaves per fillet) on top. Fold the filo pastry around the seasoned fillet of speckled trout. Heat the olive oil in a pan and fry the filo pastry parcels on both sides until crisp, approx. 3 minutes per side.
Serve with mashed potato.