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filling |
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Layer sheets of pastry, brushing each with butter, sprinkling every other with 1 tablespoon breadcrumb mixture. Place seafood filling along long side. Fold sides in, roll up like Swiss roll. Brush with butter. Place strudels onto a large oven tray. Bake in moderately hot oven for 45 minutes. |
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600g salmon fillets |
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half-poached |
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fold together |
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200g prawns |
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cooked, shelled |
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30g butter |
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cook together |
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mix |
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1/3 cup flour |
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1/2 cup milk |
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stir in gradually |
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180g sour cream |
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stir in, cook |
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1/4 cup tasty cheese |
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grated |
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8 spring onions |
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chop |
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3 tablespoons lemon juice |
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pastry |
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1/4 cup parsley |
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chopped |
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mix |
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2 tablespoons parmesan |
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grated |
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3 tablespoons breadcrumbs |
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1 teaspoon dry mustard |
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85g butter |
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melt |
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200g fillo pastry |
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lemon saffron sauce |
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60g butter |
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sauté |
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1 clove garlic |
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crush |
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1 1/2 tablespoons cornflour |
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blend |
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stir in, cook until sauce boils and thickens |
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2 cups water |
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2 tablespoons lemon juice |
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1 teaspoon lemon rind |
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finely grated |
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pinch saffron powder |
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