Monday, March 25, 2019
Heavenly food that excites the tastebuds .

Salmon & Shrimp Phyllo Purses

These crisp, golden purses and their creamy sauce are ideal for a party since they can be prepared up to 24 hours ahead, kept .covered with a damp cloth in the refrigerator, and cooked at the last minute. For a different and delightful flavor, use scallops instead of shrimp.

Serves 4 - 6
Salmon & Shrimp Phyllo Purses
  • 1 lb (500 g) salmon fillet, boned, skinned, and cut into bite-sized pieces
  • 1/2 lb (250 g) cooked peeled shrimp
  • lemon juice for sprinkling
  • 8-oz (250-g) package phyllo pastry
  • 4 tbsp butter, melted, plus extra butter for greasing
  • salt and black pepper
  • lemon slices and dill sprigs to garnish
WHITE WINE SAUCE
  • 1 lb (500 g) salmon fillet, 7 tbsp (100 ml} dry white wine
  • 1 1/2 cups (300 ml) heavy cream
  • 1 tsp chopped fresh dill

STEPS :

  1. Combine the salmon pieces and shrimp. Sprinkle with lemon juice and add salt and pepper to taste. Set aside.
  2. Cut the phyllo pastry into sixteen 7-in (18-cm) squares. Brush 2 squares with the melted butter, covering the remaining squares with a damp kitchen towel. Make a phyIIo purse. Repeat to make 8 purses.
  3. Butter a baking sheet. Add the phyllo purses, lightly brush with the remaining melted butter, and bake in a 375? (l90?) oven for 15-20 minutes, until crisp and golden.
  4. Meanwhile, make the white wine sauce: pour the wine into a saucepan and boil rapidly until it has reduced to about 3 tbsp. Add the heavy cream and simmer until it reaches a light coating consistency. Remove the pan from the heat and add the dill and salt and pepper to taste.
  5. Pour the sauce in to a small bowl and garnish with a dill sprig. Garnish the purses with the lemon slices and dill sprigs and serve with the warm sauce.

VEGETABLE & GARLIC PHYLLO PURSES

Salmon & Shrimp Phyllo Purses

Heat 1 tbsp sunflower oil in a skillet, add 3 carrots, 1 1/2 large celery stalks, and 4 large scallions, all cut into matchsticks. Stir-fiy over high heat for 2-3 minutes. Add salt and pepper to taste and leave to cool slightly. Prepare the purses as directed, filling them with the vegetable mixture and 1/4lb (125 g) soft garlic cheese. Proceed as directed.

Making a phyllo purse
Salmon & Shrimp Phyllo Purses

Place one-eighth of the salmon and shrimp mixture in the middle of one buttered square.

Salmon & Shrimp Phyllo Purses

Fold 2 sides of phyllo pastry over the mixture to form a rectangle. Take the 2 open ends and fold one over the filling and the other underneath.

Salmon & Shrimp Phyllo Purses

Place this package on the second buttered phyllo square and pull up the edges. Squeeze the phyllo together at the neck to seal the purse.

 
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CHINA KING - Staten Island
Chinese cuisine
(718) 983-8866
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