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Ingredientes
- Â Â Two, (10-oz) pkgs. frzn minced spinach
- 1 c. Minced onion
- 3/4 c. Minced fennel bulb, (sometimes called anise)
- 2 tsp Fennel seeds
- 1 stk unsalted butter, (1/2 c.)
- 2 Tbsp. All-purpose flour
- 1/2 c. Lowfat milk
- 2 Tbsp. Ricard or possibly other anise-flavored spirit
- 1/2 c. Plus 2 Tbsp. freshly grated Parmesan
- Â Â Two, (3/4-inch-thick) salmon steaks (about 1/2 lb. each)
- 2 Tbsp. Water
- 2 Tbsp. Fine dry bread crumbs
- Â Â Six, (18- by 14-inch) sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
- Â Â Lemon wedges as an accompaniment
Direcciones
- In a saucepan cook the spinach according to the package instructions, drain it, and let it cold. When the spinach is cold sufficient to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan cook the onion and the fennel bulb and seeds in 2 Tbsp. of the butter over moderate heat, stirring, till the vegetables are softened, stir in the flour, and cook the mix, stirring, for 1 minute. Add in the lowfat milk and aperitif and cook the mix, stirring, for 3 min. (The mix will be extremely thick.) Stir the fennel mix into the spinach with 1/2 c. of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
- In a non-stick skillet heat 1 Tbsp. of the remaining butter over moderately high heat till the foam subsides and in it saute/fry the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Add in the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 min, or possibly till it is just cooked through.
- Remove the skillet from the heat and let the salmon cold. Throw away the skin from the salmon, halve the steaks, and throw away the bones. In a small bowl stir together the remaining 2 Tbsp. Parmesan and the bread crumbs.
- Preheat the oven to 425F. In a small saucepan heat the remaining 5 Tbsp. butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 tsp. of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top. Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, mix in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 min, or possibly till it is golden brown.
- Let the strudel cold to hot on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400F. oven for 15 min. Serve the strudel hot, cut into 1-inch slices with a serrated knife, with the lemon wedges.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 1504 | |
| Calories from Fat 1085 | 72% |
| Total Fat 123.44g | 154% |
| Saturated Fat 77.4g | 310% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 1987mg | 83% |
| Potassium 871mg | 25% |
| Total Carbs 53.22g | 14% |
| Dietary Fiber 7.4g | 25% |
| Sugars 15.06g | 10% |
| Protein 51.5g | 82% |
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