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SARDINES IN FILO
Remove the head and the central back bone of the sardines, rinse under cold water and drain on a paper towel. Peel, seed and thinly chop the tomatoes. Dice 7 oz of Gouda cheese into tiny cubes and thinly chop the mint leaves. Season lightly with salt and pepper. Fill each sardine with some of this stuffing and close up tightly. Brush one side of the halved phyllo pastry parcels with some melted butter and roll a sardine into each phyllo . Brown the phyllo cases on both sides in a little melted butter, in a frying pan. Place them in an ovenproof dish and bake on 410F for 3 minutes. Combine the olive oil, the balsamic vinegar and the remaining diced Gouda cheese into a bowl. Season with salt and pepper. Serve the sardines on a bed of lettuce seasoned with the Gouda cheese dressing.
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18 sheets phyllo pastry
12 medium size sardines
10 1/2 oz Gouda cheese
6 tomatoes
12 mint leaves
1/2 cup olive oil
1/3 cup balsamic vinegar
6 filo pastry cases
1/3 cup butter
salt, pepper
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30
mn
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8
mn
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Yvan, from his namesake restaurant in Paris, suggests serving a white 1990 Chablis.
