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Sablefish | Halibut |
King Crab
| Snow Crab
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Preheat oven to 400F. Spread the sheets of phyllo on the counter and
cover them with a dish towel. Transfer one sheet of the phyllo to a large
cutting board or pastry marble. Brush it with some of the melted butter.
Gently pick up the dough, crumpling it like a sheet of paper to make a ball
roughly 4 inches in diameter. Place the crumpled phyllo on a baking sheet.
Repeat this process with the remaining sheets of phyllo, setting each
about an inch apart. Reserve 1 tbsp. butter. Place the phyllo in the oven and bake 7 minutes. Reduce the oven temperature to 325F and bake 5-10
minutes longer, until the phyllo is golden brown with some beige in the
crevices of the crumpled dough, and the tips are dark brown but not burnt.
Set aside (they may be made up to 8 hours ahead) Cut the mushrooms into 1/4 inch slices, then turn and cut the slices
vertically, making 1/4 inch batons. Heat the reserved butter in a medium
non-stick skillet over medium-high heat. Saute the leeks and shallots until
the leek softens, about 4 minutes. Add the mushrooms, cooking until they let
their liquid. Add 1/2 cup of the cream and simmer until it thickens to coat
the mushrooms and the pan is almost dry, 3-4 minutes. Mix in the crabmeat
and the remaining cream. Cook, stirring, until the crab is heated through,
about 4 minutes. Divide the crab mixture among 4 salad plates. Place a
phyllo top over the crab, setting it off-center on the plate. Sprinkle the
parsley around the plate, and serve. Serves 4 |
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Deep Sea Fishermen's Union Phone: (206) 783-2922 Last updated on 10/02/2007 |
