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Woods Hole Seafood Strudel
Recipe By : The MBL Centennial Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unsalted butter
1 medium onion -- chopped
1/2 pound mushroom -- sliced
2 pounds cooked shrimp, scallops, crab, or lobster -- cut up
1 pound white fish, (non oily) -- sauteed&flaked
1 tablespoon parsley -- chopped
1 cup ricotta cheese
2 eggs -- beaten
salt and pepper -- to taste
8 sheets phyllo dough
8 tablespoons unsalted butter -- melted
Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is
go
ne. The final mixture should not be runny. Add shellfish and fish and stir.
R
emove 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
pas
try 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
sh
ape 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.
Bru
sh top with butter twice during baking. Cool slightly, slice, and serve.
~D. Rattray~
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