Baked Filo Wrapped Halibut Strudel with Dungeness Crab

Baked Filo Wrapped Halibut Strudel with Dungeness Crab

BC Side Strip Shrimp Cream.
2 Portions
4 Sheets x Filo Dough ( Gluten Free Filo also Available )
2 Sprigs x Fresh Dill
2 heaping TBSP x Sauteed Spinach ( with garlic Shallots S&P )
2 x 4oz Strips of Fresh Halibut ( or preferred Fish )
6 oz x Cooked Dungeness Crab Meat
2 oz x Melted unsalted Butter ( or Olive Oil if Dairy Free )

Get daily National news

Get the day's top news, political, economic, and current affairs headlines, delivered to your inbox once a day.

Sign up for daily National newsletter Sign Up

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

Take a single sheet of filo dough and layout on a clean table or cutting board.
With a pastry brush, lightly blot with melted butter.
Sprinkle with pieces of dill pulled from sprigs.
Take another sheet of filo and lay on top and once again blot with melted butter.
Take a strip of halibut and season all over with salt & pepper.
Lay the strip down centered in the left quadrant quarter of the filo dough.
Spread evenly 1 heaping TBSP of spinach, then place on top 3 oz of the crab meat.
Fold sides of filo over each end of the halibut spinach crab mix, then fold over the adjacent end and roll until all filo has been used to form a strudel.
Take a piece of parchment paper a bit bigger in size than the strudel, butter the bottom of the paper, place the strudel seam down on the buttered paper and brush entire strudel generously with melted butter. Hold covered and refrigerated until needed.
Bake in preheated oven at 450 degrees Fahrenheit for 10 min and or until golden and crisp.
Server immediately with desired vegetables and Sauce.