French🐟 Seafood

Fish Strudel

Name: Fish Strudel
Yield: 4 servings
Cuisine: French
Ingredients: ~400-500 g white fish such as cod, pike, or flounder; ~½ tsp salt; ~¼ tsp pepper; a dash sugar; ~3-4 tbsp breadcrumbs; ~2 eggs; ~3-4 tbsp melted butter; ~½ cup heavy cream; 2 to 3 phyllo dough sheets; ~2-3 tbsp butter or oil; ~2-3 shallots; 1 tsp butter; ~½ cup white wine; ~1 cup chicken stock; ~½ cup heavy cream; ~2 cups spinach; ~1 cup leafy greens such as chard; ~2 tbsp caviar

🍽 Serves 4

An elegant fish strudel featuring delicate white fish mousse wrapped in crispy phyllo dough, served with a vibrant green velouté made from stock, spinach, and leafy greens—a classic interpretation of French bistro cuisine.

Adapted from a video by Bruno Albouze

Fish Strudel – Bruno Albouze

Watch on YouTube

Ingredients

white fish such as cod, pike, or flounder~400-500 gest.
salt~½ tspest.
pepper~¼ tspest.
sugara dash
breadcrumbs~3-4 tbspest.
eggs~2est.
melted butter~3-4 tbspest.
heavy cream~½ cupest.
phyllo dough sheets2 to 3
butter or oilfor brushing phyllo~2-3 tbspest.
shallots~2-3est.

Steps

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1
Select mild white fish with subtle sweetness and delicate flaky texture, such as cod, pike, or flounder. Clean and process in a food processor with a few pulses until finely minced.
2
Add salt, pepper, a dash of sugar, and breadcrumbs; pulse to combine.
3
Add eggs, melted butter, and heavy cream; continue processing until the mousse is smooth and cohesive.
4
Pass the mousse through a fine sieve for an ultra-smooth texture (optional, but recommended for a refined finish).
5
Layer two to three phyllo dough sheets and brush generously with melted butter or oil.
6
Spread the fish mousse on the phyllo, roll into a cylinder, then fold and shape into a square log for a neater appearance and even cooking.
7
Refrigerate the shaped strudel roll and use within 48 hours.
8
For the green velouté, sweat shallots in 1 teaspoon butter for about 5 minutes until softened.
9
Deglaze with white wine and reduce by half.
10
Add chicken stock and reduce by half; then add heavy cream and reduce by half again.
11
Strain, blend with spinach and leafy greens using an immersion blender until silky, then pass through a fine sieve.
12
Season with salt and pepper, and keep warm.
13
Seal the strudel roll on both sides in a hot pan, then finish cooking in a preheated 190°C (375°F) oven for about 8 minutes.
14
Plate the cooked strudel, pour the hot green velouté around it, and garnish with caviar.

Fish Strudel

Ingredients

Steps

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