| filling |
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. |
| 600g salmon fillets |
half-poached |
fold together |
| 200g prawns |
cooked, shelled |
| 30g butter |
|
cook together |
mix |
| 52g or 1/3 cup flour |
| 1/2 cup milk |
|
stir in gradually |
| 180g sour cream |
|
stir in, cook |
| 25g or 1/4 cup tasty cheese |
grated |
| 8 spring onions |
chop |
| 3 tablespoons lemon juice |
|
| pastry |
| 1/4 cup parsley |
chopped |
mix |
| 15g or 2 tablespoons parmesan |
grated |
| 3 tablespoons breadcrumbs |
|
| 1 teaspoon dry mustard |
|
| 85g butter |
melt |
| 200g fillo pastry |
|
| lemon saffron sauce |
| 60g butter |
|
|
sauté |
| 1 clove garlic |
crush |
| 1 1/2 tablespoons cornflour |
blend |
|
stir in, cook until sauce boils and thickens |
| 2 cups water |
| 2 tablespoons lemon juice |
|
| 1 teaspoon lemon rind |
finely grated |
| pinch saffron powder |
|