Side Pannel
Woods Hole Seafood Strudel
Woods Hole Seafood Strudel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood
Ingredients List
- 1 tb Unsalted butter
- 1 md Onion -- chopped
- 1/2 lb Mushroom -- sliced
- 2 lb Cooked shrimp, scallops,
- Crab, or lobster -- cut up
- 1 lb White fish, (non oily) --
- Sauteed&flaked
- 1 tb Parsley -- chopped
- 1 c Ricotta cheese
- 2 Eggs -- beaten
- Salt and pepper -- to taste
- 8 Sheets phyllo dough
- 8 tb Unsalted butter -- melted
Directions
Melt butter in a Dutch oven and saute onion and mushrooms until all liquid
is gone. The final mixture should not be runny. Add shellfish and fish and
stir. Remove from heat and add parsley, ricotta, eggs, salt, and pepper and
mix well. Preheat oven to 400^. Butter a large baking sheet or use a
nonstick one. Place 2 sheets of phyllo pastry on sheet and cover the rest
with a damp cloth to prevent drying. Brush the pastry lightly with melted
butter out to edges and repeat with remaining sheets, brushing every second
one with butter. Spoon seafood mixture in a long even shape down center of
pastry; carefully fold pastry and roll into a strudel. Tuck ends under and
brush with butter. Reduce oven heat to 375^ and bake strudel 30 minutes,
until top is browned. Brush top with butter twice during baking. Cool
slightly, slice, and serve. ~D. Rattray~
is gone. The final mixture should not be runny. Add shellfish and fish and
stir. Remove from heat and add parsley, ricotta, eggs, salt, and pepper and
mix well. Preheat oven to 400^. Butter a large baking sheet or use a
nonstick one. Place 2 sheets of phyllo pastry on sheet and cover the rest
with a damp cloth to prevent drying. Brush the pastry lightly with melted
butter out to edges and repeat with remaining sheets, brushing every second
one with butter. Spoon seafood mixture in a long even shape down center of
pastry; carefully fold pastry and roll into a strudel. Tuck ends under and
brush with butter. Reduce oven heat to 375^ and bake strudel 30 minutes,
until top is browned. Brush top with butter twice during baking. Cool
slightly, slice, and serve. ~D. Rattray~
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