Best Seafood Strudel Recipes

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SEAFOOD STRUDEL



SEAFOOD STRUDEL image

Number Of Ingredients 24

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!!!

SEAFOOD STRUDEL



Seafood Strudel image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 21

2/3 cup green olives, pitted, chopped
2/3 cup black olives, pitted, chopped
1/2 cup roasted red pepper, skinned, seeded and diced
2 tablespoons parsley, minced
4 anchovies, minced
4 teaspoons capers, rinsed, drained and minced
2 teaspoons red wine vinegar
2 cloves garlic, minced
3 tablespoons olive oil
1 pound salmon fillet, roughly chopped
1 pound bay scallops, well drained
1 pound rock shrimp, well drained
4 ounces butter, plus 1 cup butter, melted, for brushing phyllo
4 ounces flour
1 cup black olives, pitted and chopped
1 cup dry white wine
1 cup heavy whipping cream
1 package phyllo dough, thawed
2 cups heavy cream
1 lemon, juiced
Pinch saffron

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.

SEAFOOD STRUDEL



Seafood Strudel image

This is great as a light dinner or as an appetizer. You can serve hot or room temperature. If you refrigerate after baking, the phyllo tends to get soft and mushy.

Provided by pines506

Categories     Crab

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb phyllo dough, thawed
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup fine dry breadcrumb
1/4 cup parmesan cheese
1/4 teaspoon dry mustard
1 cup shredded swiss cheese
3/4 cup sour cream
8 ounces crabmeat (or combo of both, I used canned) or 8 ounces shrimp (or combo of both, I used canned)
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 698, Fat 45.9, SaturatedFat 27.1, Cholesterol 134.1, Sodium 1182.2, Carbohydrate 43.4, Fiber 1.8, Sugar 1.5, Protein 27.6

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