Filo Dough Strudel with Fish
by Editorial Staff
Without false modesty, I will say that strudel is my signature dish, I cook it to order from guests for every holiday. One of my favorites is fish strudel. The appetizer is amazing. I highly recommend giving it a try.
Servings: 6
Ingredients
- White fish: perch / hake / pangasius / tilapia, etc. – 1.3 kg
- Green onions – 2 bunches
- Fresh dill – 5 branches
- Hard cheese, shavings – 150 g
- Butter – 50 g
- Salt to taste
- Ground black pepper – to taste
- Eggs – 4 pcs.
- Filo dough – 12 sheets
How to make filo dough strudel with fish:
Directions
- Mix fish with cheese.
- Peel and chop the eggs. Add to fish and cheese.
- Finely chop the onion and dill and add to the fishbowl as well.
- Season with salt and pepper and mix well. (Note that the cheese itself is salty.)
- Cover the work surface with cling film. Place a double sheet of filo dough on the cling film. Gently brush the dough with melted butter.
- Put another double layer of filo dough, overlapping the first layer by about 7 cm. Grease it well with butter.
- Place two more double sheets of filo on these sheets, and sprinkle about 50 g of cheese on top.
- Then – two more double sheets of filo dough.
- Line the fish filling in a rectangle, leaving about 6-7 cm from each end.
- Use cling film to wrap narrow edges up.
- And then, in the same way, using the film, wrap one long edge and roll it up.
- Gently transfer the roll to a parchment-lined and oiled baking sheet. Brush with the remaining butter. If desired, you can sprinkle with dried dill, but this is purely for beauty.
- Send the roll into an oven preheated to 180 degrees for literally 15-20 minutes. Do not overdry the roll, the filo dough is very tender and cooks quickly.
- Remove the strudel with fish and cheese from the oven, transfer to the wire rack, cover with a clean dry towel. Once the strudel has cooled completely, you can cut it into portions and serve.
Enjoy your meal!
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