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Ingredients
Filo Strudel with Fish and Potato Filling
- Ingredients
- 250 grams Filo dough
- 400 grams Sweet potato
- salt
- 1 garlic clove
- 500 grams white fish fillets (such as cod or pollock, skinless and ready to cook)
- 2 Tbsps olive oil
- 50 milliliters dry white wine
- 50 milliliters Whipped cream
- freshly ground peppers
- 6 Tbsps butter
- 2 Tbsps finely chopped parsley
Preheat oven to 180°C (approximately 350°F).
For the filling, rinse and peel sweet potatoes, cut into pieces and boil about 25 minutes in salted water. Drain potatoes and press through a potato ricer.
Peel and finely chop garlic. Rinse fish fillets, pat dry and cut into small cubes. Heat oil in a pan and sauté garlic until transluscent. Add fish to garlic, sauté briefly and deglaze pan with wine and cream. Season fish mixture with salt and pepper and let simmer over medium heat 3-4 minutes. Remove fish mixute from heat and allow to cool. Stir together fish mixture, riced potatoes, parsley and 3 tablespoons butter.
Spread melted butter on filo sheets and stack together. Spread filling up center of filo sheets. Roll up filo sheets into a strudel shape to cover filling. Place strudel on a baking sheet lined with parchment paper. Brush strudel with remaining melted butter and bake until golden brown, 30-40 minutes. Cut strudel into slices to serve.
(Percentage of daily recommendation)
| Calorie | 2,858 cal. | (136 %) | ||
| Protein | 137 g | (140 %) | ||
| Fat | 128 g | (110 %) | ||
| Carbohydrates | 277 g | (185 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.8 g | (86 %) |