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Savory Mushroom and Fish Strudel

Seafood alternatives: sea bass, halibut

Flaky phyllo dough surrounds this creamy, rich seafood filling to create an elegant pastry for the buffet table.

Ingredients:

• 18 sheets phyllo dough
• 5-6 Tbsp. butter, melted
• Vegetable pan spray or oil

Filling

• 4 Tbsp. butter
• ¾ cup diced onion
• 1 Tbsp. minced or pressed garlic
• 3 cups chopped mushrooms (about ½ lb.)
• ½ cup diced celery
• 1 cup chopped green cabbage
• 1 Tbsp. freshly squeezed lemon juice
• pound boneless, skinless cod, cut in ½-inch dice
• 4 ounces cream cheese, cut in pieces
• Salt and Pepper
• ¾ cup half-and-half
• ¼ cup dry white wine
• ½ cup all-purpose flour
• ½ tsp. dried dillweed

Cooking Instructions:

To make the filling: Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic, mushrooms, celery and cabbage and sauté 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 ½ 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 medium-high and cook until thickened, 1 to 2 minutes longer. Remove from the heat, cool to room temperature and then chill. Store refrigerated for up to 2 days.

Preheat the oven to 400°F. 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 inch 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 ½ inch 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 remaining ingredients. (The rolls can be assembled up to 4 hours before baking.)

Bake in the preheated oven until golden brown, 18 to 22 minutes. Remove from the oven and let cool at least 20 minutes before serving. Slice each roll into 8 pieces with a serrated knife.

BUFFET SERVINGS PER RECIPE: 24

Nutrition Facts:
Cal. 90 / Total fat 7g / Sat. 4g / Chol. 26 mg / Sdm. 30mg /Carbo. 4g / Prot. 4g / Om-3.03g