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Savory Mushroom and Fish Strudel

18 Sheets Phyllo Dough
6 tb Butter -- melted
Pam Cooking Spray

4 tb Butter
3/4 c Onion -- diced
1 tb Garlic -- minced or pressed
3 c Mushrooms -- chopped
1/2 c Celery -- diced
1 c Cabbage -- chopped
1 tb Lemon Juice -- freshly squeezed
3/4 lb Boneless Skinless Cod -- diced 1/2" pieces
4 oz Cream Cheese -- cut in eighths
3/4 c Half And Half
1/4 c Dry White Wine
1/2 c All-Purpose Flour
1/2 ts Dried Dill Weed

Seafood alternatives: Sea Bass, Halibut.

To make the filling: Melt the butter in a large saucepan over med-high heat. Add the onion, garlic, mushrooms, celery and cabbage and saute until the vegetables are starting to soften, about 5 minutes. Stir in the lemon juice, turn the heat to high and fold in the fish. Add the cream cheese and fold into the mixture, taking care not to break up the fish. Season with salt and pepper and cook the mixture for about 2 1/2 minutes.

Whisk together the half and half, wine, flour and dillweed. Add the liquid mixture into the filling and carefully fold in. Turn the heat down to med-high and cook until thickened, 1-2 minutes longer. Remove from the heat, cool to room temperature and then chill. Store regrigerated fro up to 2 days.

Preheat the oven to 400+. Working quickly, layer 6 phyllo sheets, lightly brushing with melted butter between each sheet. (See phyllo

package instructions for covering dough not being worked with.) Spoon about 1/3 of the filling (about 1 1/3 cups) along one short end of the dough, about 1" from the edge. Roll up the phyllo dough, not too tightly. Brush the last edge lightly with melted butter and seal it against the roll. Place the phyllo roll seam-side down on the work surface. Score the roll to mark 8 equal pieces with a serrated knife, cutting about 1/2" into the top. Brush the outside of the roll with melted butter and transfer to a lightly oiled baking sheet, seam-side down; cover loosely with plastic wrap. Make 2 more phyllo rolls with the ingredients. (The rolls can be assembled up to 4 hours before baking.) Bake until golden brown, 18-22 minutes. Remove from the oven and let cool at least 20 minutes before serving. Slice each roll into 8 pieces with serrated knife.

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