Shrimp Pastry Roll

5
Average: 5 (1 vote)
(1 vote)
Shrimp Pastry Roll
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Healthy, because

Even smarter

This elegant dish isn't just impressive, it's packed with lean protein from the shrimp and antioxidants from the lycopene in the tomato salad.

Make sure you serve this dish straight from the oven. The longer it sits, the less delicious it becomes.

Ingredients

for
4
For the strudel
9 ounces fresh Perch fillet (or similar lake fish)
1 red chili pepper (deseeded and finely chopped)
1 cup cream (30% fat)
cayenne pepper
½ lemon (juiced)
12 ounces shrimp (peeled and roughly chopped)
2 sheets Puff pastry dough (defrosted if frozen)
3 tablespoons butter (melted)
For the basil aioli
1 bunch Basil
1 egg yolk
1 teaspoon strong Mustard
1 clove garlic cloves
¾ cup olive oil
1 teaspoon lemon juice
For the tomato salad
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon white wine vinegar
12 red Cherry tomatoes (halved)
12 yellow Cherry tomatoes (halved)
2 rashers Bacon (chopped and fried until crisp)
2 shallots (finely chopped)
2 tablespoons parsley (chopped)
parsley (to garnish)
How healthy are the main ingredients?
olive oilolive oilBasilparsleyMustardgarlic clove
Preparation

Kitchen utensils

3 unterschiedlich große Bowls, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Citrus juicer, 1 Fine-mesh sieve, 1 Hand mixer, 1 Loaf pan (ca. 25 x 11 cm), 1 Plastic wrap, 1 Offset spatula

Preparation steps

1.

Heat the oven to 375ºF.

2.
Roughly chop the zander or perch and place in a food processor with the chilli pepper, cream, cayenne and lemon juice. Blend until smooth then stir in the prawns and season with salt and pepper.
3.
Place one sheet of strudel pastry on a greased cookie sheet and brush with melted butter. PLace the second sheet of pastry on top and lay the fish mixture along the centre lengthways. Roll the pastry up to form a long parcel and brush with the remaining butter. Bake in the oven for 25-30 minutes or until golden brown.
4.
Meanwhile, make the basil aioli. Tear the leaves from the basil sprigs and place in a food processor with the egg yolk, mustard and garlic. Blend together then add the oil in a slow stream while the motor is still running. Stir in the lemon juice, season with salt and pepper and set aside.
5.
For the salad, mix together the honey, oil and vinegar to make a dressing. Mix the remaining ingredients together, stir in the dressing and season with sea salt.
6.
Place the tomato salad on serving plates, spoon over the basil aioli and top with a slice of the strudel. Serve garnished with the parsley sprigs.