Trout Fillet, Coulibiac Style

Serves 8

1 tablespoon salted herbs
1 cup cooked long-grain rice
1/2 cup cooked wild rice (or brown rice)
2 hard-boiled eggs, chopped
salt and freshly ground black pepper
16 sheets of phyllo pastry (about 1/2 pound)
8 fresh trout fillets, boned and skinned
Butter sauce or Beet sauce

Soak salted herbs in cold water, then drain. In a bowl, combine herbs with rices and chopped eggs. Season with salt and pepper to taste. Spread work surface with a sheet of plastic wrap and brush lightly with some of the melted butter. Lay a sheet of the phyllo on the plastic wrap. Brush dough with butter and top with another sheet.

Using the plastic wrap as a guide, roll up the trout fillet and rice mixture in the phyllo pastry. Trim edges and fold ends under. Place on a baking sheet. Brush lightly with butter. Repeat with the remaining 7 fillets.

Bake fish in a preheated 400oF oven for 15-20 minutes, until pastry is crisp and golden. Just before serving, trim ends from each fish package.