SALMON STRUDEL
Credit: Nigel Parry
SALMON STRUDEL
To achieve a light, flaky phyllo crust, wrap the salmon in the phyllo neatly, but leave just enough room for the dough to create layers. If you wrap the fish too tightly, it will prevent the phyllo from becoming crunchy and will render the pastry soft and soggy. This is an easy recipe once you learn to work fast, and while it's designed to serve four, you may want to halve the recipe and try it for two the first time you make it.
Serves 4
SALMON
1 ½-pound center-cut salmon fillet, skinned and pin bones removed, cut into four 4 x 2-inch rectangles 2 inches thick
Fine sea salt and freshly ground white pepper
16 sheets phyllo dough, cut to 12 x12 inches
6 tablespoons unsalted butter, melted
TRUFFLE BUTTER
⅔ cup truffle juice
1 stick (4 ounces) unsalted butter, cut into small pieces
½ ounce finely chopped black truffles
Fine sea salt and freshly ground white pepper
TO FINISH
3 tablespoons canola oil
Finely julienned fresh black truffle for garnish
SPECIAL EQUIPMENT
Pastry brush
Metal skewer
1. Wrap the salmon: Season the salmon fillets with sea salt and white pepper on all sides.
2. Using a pastry brush, paint the top of one sheet of phyllo with some melted butter. Top with a second phyllo sheet and brush with butter. Repeat twice more for a total of 4 buttered phyllo sheets. Fold the pile in half to make a 12 x 6-inch rectangle. Brush the top with butter again. Center a salmon fillet crosswise at a short end of the rectangle, then roll it up in the phyllo dough to enclose; the ends can remain open. Repeat with the remaining phyllo and salmon.
3. Make the truffle butter: In a small saucepan, bring the truffe juice to a boil, then reduce to a simmer and cook until reduced to 3 to 4 tablespoons, about 7 minutes. Whisk in the butter, a bit at a time, until it is fully incorporated. Stir in the chopped truffles. Remove from the heat, season with salt and white pepper, and set aside until ready to serve.
4. To finish: Divide the canola oil between two large nonstick pans and heat over medium heat. Add 2 salmon-phyllo packets to each pan and cook until golden brown on both sides, about 16 minutes total. Reduce the heat to medium-low if the phyllo browns too quickly. A metal skewer inserted no the thickest part of the fish for 5 seconds should feel warm when touched to your wrist.
5. Using a serrated knife, trim the ends off each salmon-phyllo bundle, then gently slice each into 6 or 7 slices. Fan the slices onto warm plates and finish with warm truffle butter and julienne of truffles for garnish. Serve immediately.
