Seafood Strudel Recipes

Steps:

• Preheat oven to 425 deg.
• Combine all ingredients for the stuffing and refrigerate until ready to use.
• Place one sheet of phyllo on a flat board and brush lightly with melted butter using a soft pastry brush.
• Sprinkle with bread crumbs.
• Repeat with each sheet, stacking them into six layers.
• Spread the seafood mixture over the top layer of phyllo and then roll up jelly roll style.
• Place carefully onto 15 X 10 inch baking pan.(With edges).
• Brush with melted butter.
• Bake at 425 Deg. for 25 minute Remove from oven and let it sit for a few minutes.
• Slice into 16 portions. Great with a green salad.

Steps:

• Separate phyllo sheets; lay one on work surface, keeping remaining sheets covered with damp towel.
• Brush with butter.
• Combine breadcrumbs, Parmesan cheese, mustard and 1/2 cup Swiss cheese.
• Sprinkle 1 to 2 Tbsp of this mixture on buttered sheet of phyllo.
• Repeat layers until all 12 sheets are stacked.
• Combine remaining Swiss cheese, sour cream, seafood and parsley. Spoon mixture along one long side of the stacked sheets of phyllo.
• Roll up, enclosing the seafood mixture, tuck ends inches (Roll will be the length of the phyllo.).
• Place on baking sheets, brush with additional butter.
• Bake at 375F for 40-45 minutes until golden.
• Serve hot or cooled to room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons butter in a medium saute pan, add the scallions and garlic and cook over medium-low heat until the scallions are soft, approximately 5 minutes. Add the curry powder and stir.
• Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt, to taste, and pepper. Add the crabmeat to the scallion mixture.
• Melt 10 tablespoons of butter in a small pan and set aside.
• Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the all the phyllo dough and crab filling.
• Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

Steps:

• SAUCE PREPARATION Make a light roux with the flour and butter over low heat stirring constantly until bubbly. Remove from heat--add mustard, pinch of salt and the pepper. Slowly stir in milk. Place over med heat and cook, stirring until mixture bubbles and thickens. Add cream and test for seasonings-adjust if necessery. Cover and chill until very thick and firm. About 2 hrs. FILLING INGREDIENTS AND ASSEMBLY Prehat oven to 375: butter a baking sheet. Combine breadcrumbs, Parmesan and dry mustard in a small bowl. Place phyllo on the baking sheet and layer seafood evenly, leaving an inch at each end for closing the roll. Sprinlke with Swiss cheese and chopped egg. Dot with sour cream. Sprinkle with parsley, shallots, chives and minced garlic. Dot with chilled sauce. Roll like a jelly role or make into a loaf, (original recipe looked like a fish loaf cooked like a wellington) and tuck in ends. Brush with melted butter-bake 12 min. Remove from oven and brush with more melted butter. Slice diagonally with a serrated knife into 1 &1/2 inch pieces--push slces together to reform loaf. Add parsley to remaining butter and brush again. Bake another 35 to 40 min, brushing with butter 3 more times until crisp and golden brown--serve on a heated platter and garnish. Really rich and good!!!

Steps:

• Combine all ingredients in a stainless steel bowl and adjust seasoning. Will hold for 5 days under refrigeration.;
• In a large skillet melt the 4 ounces of butter, turn up the heat to full and quickly sear the fish (in batches so it doesn't leach). Add the flour and allow to cook out for 2 minutes, next add the olives, wine, and 1 cup whipping cream. Bring to a simmer, correct the seasoning and allow to cool.
• Lightly brush one sheet of phyllo with some melted butter. Place another sheet on top of the first and also brush that one with melted butter. Cover remaining sheets and set aside.
• Cut the 2 layered sheets crosswise into 3 equal strips. Place one rounded tablespoon of filling about 1-inch from the end of each strip. Starting at the edge, bring up the phyllo and roll it over the top of the filling, roll once and then tuck the ends in as you would an eggroll, and continue to roll the strudel until you reach the end of the dough. With end underneath, brush top with melted butter and place on parchment lined sheet pan. Repeat this until you have used all the phyllo.
• Preheat the oven to 400 degrees.
• Combine the 2 cups heavy cream, lemon juice, and saffron in a non-reactive bowl, correct seasoning and allow to stand (this will allow the acid time to acidulate the cream and thus thicken slightly to yield a sauce consistency).
• Strudels will hold 5 days under refrigeration, or can be frozen for up to 4 weeks. Acidulated cream will also hold up to 5 days under refrigeration.
• Place on a sizzle plate (2 per order) and bake for 8 to 10 minutes until hot inside and golden brown outside. Present crossed, on warm plates with sprigs of fennel fern, drizzled with acidulated cream, and olive relish sprinkled randomly around.