Pacific Sablefish and Mango Strudel
Servings: 4 servings
Ingredients
- 2 teaspoons fresh lime juice
- 1 teaspoon butter unsalted & softened
- 1 teaspoon coriander seed ground
- 1 teaspoon ginger ground
- ¼ teaspoon cardamom ground
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 12 ounce Pacific Sablefish fillet
- 1 cup mango peeled and julienne
- 1 red bell pepper julienne
- 1 green bell pepper julienne
- 1 yellow bell pepper julienne
- 1 red onion julienne
- 1 lemon
- 6 ounces spinach raw
- 4 ounces Parmesan cheese grated
- 3 egg whites
- 2 ounces panko bread crumbs
- 7 sheets filo dough
- 2 tablespoons butter softened unsalted
- 3 ounces Parmesan cheese grated
Instructions
- Combine lime juice, coriander seed, ground ginger, cardamom, butter, salt and white pepper; blend well.
- Coat sable fillet and marinate for 4 hours in the refrigerator.
- Roast Sable at 400° F for five minutes. Let cool, then cut into strips 1/2-inch wide by the length of the fillet.
- Roast peppers and onion at 400° F. until some peppers begin to blacken. Let cool.
- Add mango and combine with sable.
- Blanch lemon, then zest and add to the combination of sable, mango, and pepper mixtures; toss lightly to mix.
- Rinse spinach and blanch; dry with clean towel.
- Combine spinach, Parmesan cheese, egg whites, panko; set aside.
- Place 1 sheet of filo on a piece of plastic wrap, lightly brush with softened unsalted butter, placing more on the edges.
- Sprinkle with Parmesan cheese, repeat five times.
- Evenly spread/arrange the spinach mixture on the filo except for the outer one inch. Place two more sheets of filo on top and oil the edges.
- Place the sable mixture on top except for one inch around the edges.
- Roll the entire sheet into a log shape, then sprinkle with Parmesan cheese.
- Bake at 400°F until golden brown.
- Let stand for 10-15 minutes. Cut strudel and serve.