|
|
The Seafood Strudel (Shrimp, Scallops and Salmon wrapped in Phyllo dough)
Restaurant: 95 Cordova
|
|
|
|
 Aris' Pairing For This Dish: 2002 Matanzas Creek - Sonoma County Chardonnay |
|
Ingredients
|
Yield: About 10 Strudels |
|
Stock
Cornstarch and Water for slurry
Salt and Pepper to taste
Wrap
1 pack Phyllo dough
2 sticks unsalted butter melted
Seafood mix
2 # Salmon filet, skin off
2 # Bay scallops
2 # Small shrimps
1 bunch of each Chopped Chives, Cilantro, Parsley and Dill
4 cups heavy cream
4 tablespoons Lobster base or 2 cups lobster broth
Saffron sauce
4 cups heavy cream
2 pinches saffron
Corn starch and water for slurry
2 tablespoons Chicken base or 1 cup stock
Salt and Pepper
Pernot or Fennel liquor
Green asparagus
|
 |
|
|
|
|
|
Preparation
|
|
|
Cook Seafood in steamer or pan until done.
Make thick sauce with cream and Lobster essence
Mix cooled seafood with sauce and fresh herbs.
Let cool down
Make 6 oz Seafood rolls.
Butter and layer two Phyllo sheets. Fold in Half. Roll Seafood into Phyllo.
Let cool down.
Bake about 20 minutes in 400-Degree oven until golden brown.
Make sauce out of Cream and Saffron
Steam asparagus.
Cut Strudel is half on bias.
Ladle sauce on plate.
Put on plate with asparagus.
Add garnish
|
|
|
|
|
|
|
|
