SEAFOOD STRUDEL

SEAFOOD STRUDEL image

Number Of Ingredients 24

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SAUCE INGREDIENTS
1/4 stick unsalted butter
2 T all purpose flour
1/2 t Dijon mustard
Salt
Cayenne pepper
3/4 C milk, room temp
2 T whipping cream
FILLING INGREDIENTS
1 C breadrumbs
1/4 C grated Parmesan cheese
1/4 t dry mustard
1 lb cooked and cleaned lobster, crab, shrimp, halibut, or any combination in bite size chunks
1/2 lb phyllo pastry sheets
1/2 C grated Swiss cheese
2 hard cooked eggs, chopped
3/4 C sour cream
1/2 C chopped parsley
1/2 C diced shallots
1/4 C chopped chives
2 large garlic cloves minced
3/4 C unsalted butter melted
2 T chopped parsley
2 T grated parmesan cheese, minced parsley, and seafood claws for garnish.

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!!!