Fish Strudel

Discover the Art of Strudel Making with Bruno Albouze! Perfectly wrapped in delicate, paper-thin dough sheets, these delightful specialties are like a version of Wellington made out of puff pastries. And the best part? This recipe isn't just limited to traditional meat fillings - many fish varieties, such as scallops and shrimp, can also be used to create an incredibly delicious and sophisticated dish. Are you ready to take your culinary skills to the next level?

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A vibrant dish

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Fish Mousse

Start with a fresh, high-quality fish fillet, meticulously cleaned of all skin, bones, and bloodlines. Cut the flesh into small chunks and process in a food processor until it reaches a smooth paste. Season this base with a balance of salt, pepper, and a hint of sugar. To enrich the mousse, blend in melted butter, eggs, and cream. For an impeccably smooth finish, pass the mixture through a tamis or fine-mesh sieve to eliminate any remaining lumps.

Fish Strudel Log

Place a single sheet of filo dough with the long side parallel to you. Brush well the entire filo sheet with clarified butter. Repeat twice (3 sheets per log). Pipe a line of mousse along the bottom edge (closest to you). Fold the bottom edge over the mousse and begin rolling upward into a tight squared cylinder, brushing the exposed filo with more butter as you roll to create a sealed, crisp log. Store the fish strudel in a container, but do not seal it too tightly. Cover it loosely with plastic wrap to allow for air circulation and prevent condensation, which will make the filo pastry soggy. Fish strudel logs can be store whole or cut into serving portions (4 per log).

Green Veloute

Clean and pick the chervil and spinach; set aside. In a saucepan, sweat shallots in butter until translucent. Deglaze with white wine and reduce by half. Add chicken stock and reduce again by half. Add the heavy cream and simmer until the sauce has thickened to a nappé consistency.
Off the heat, wilt the chervil and spinach into the hot sauce. Transfer the mixture to a blender and purée until smooth. With the blender running, emulsify the remaining chilled butter into the sauce. Season with salt and pepper, then pass through a chinois. Keep the velouté warm.

Storage

The fish strudel can be refrigerated for up to 12 hours, and the green velouté for up to 4 days.

Searing and Cooking Fish Strudel

Preheat a fan/convection oven to 350ºF/180ºC. Heat an oven-safe pan over medium-high heat. Add a good tablespoon/20g of clarified butter, duck fat or oil. Sear fish strudels for 2-3 minutes per side until a golden crust forms. Lower the heat if the color is too strong. At this juncture, the filo dough must already be crispy.
Transfer the pan to the oven and roast until the core temperature reaches 131ºF/55ºC, about 8 minutes. Remove the pan from the oven and let sit for a couple of minutes before serving.

Plating

Plate the strudel on a heated dish. Nap the surrounding area with the green velouté and finish with a garnish of caviar. Bon appétit!

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Fish lover? Discover Salmon Wellington

I’m proud to introduce you one of my favorite fish recipe. A great classical one which combine Puff pastry, spinach mousse and fresh salmon. Known in France as “Saumon en croute” you probably know it as Salmon Wellington. Discover the complete video and step by step directions in a free access recipe..

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