For the filling
2 tablespoons of olive oil
1 medium onion (100g), chopped
2 medium tomatoes (240g), peeled and chopped
500g redfish fillets, cut into pieces
2 tablespoons of lime juice
2 tablespoons of chopped parsley
1 tablespoon of salt or to taste
1/4 teaspoon of black pepper
For the dough
3 cups of all-purpose flour (360g)
2 tablespoons of active dry yeast
1/4 teaspoon of salt
1/3 cup of yogurt (75g)
1 cup of butter (200g)
1/3 cup of milk (80ml)
1 egg, beaten for brushing
For the filling
2 tablespoons of olive oil
1 medium onion (100g), chopped
2 medium tomatoes (240g), peeled and chopped
500g redfish fillets, cut into pieces
2 tablespoons of lime juice
2 tablespoons of chopped parsley
1 tablespoon of salt or to taste
1/4 teaspoon of black pepper
For the dough
3 cups of all-purpose flour (360g)
2 tablespoons of active dry yeast
1/4 teaspoon of salt
1/3 cup of yogurt (75g)
1 cup of butter (200g)
1/3 cup of milk (80ml)
1 egg, beaten for brushing
Prepare the filling: In a medium saucepan, heat the olive oil over low heat
Add the onion and tomato
Cover and cook until the tomato is soft and mushy
Add the fish, lime juice, parsley, salt, and pepper
Cook with the lid on for about 10 minutes or until the fish flakes easily with a fork
Remove the lid and increase the heat to medium-high
Use a spatula to break up the fish into small pieces
Cook until the liquid has evaporated and the fish is just moist, about 8 minutes
Add the eggs and stir well until they are cooked through, about 5 minutes
Let it cool down
Prepare the dough: In a clean surface, combine the flour, yeast, and salt
Make a depression in the center and add the yogurt, butter, and milk
Mix well with your fingers and knead lightly with your hands
Roll out the dough on a floured surface to form a rectangle about 25x40cm
Preheat the oven to 180°C (medium)
Grease a rectangular baking dish with at least 40 cm of length and reserve
Place the cooled filling in the center of the dough, following the direction of the length
Use the plastic wrap to fold one side of the dough over the filling
Turn the plastic wrap back to its original position
Cover with the other side of the dough, forming a roll, and seal the edges tightly by pressing with your fingers
Brush with egg
Still using the plastic wrap, transfer the strudel to the reserved baking dish
Remove the plastic wrap and bake in the preheated oven until golden brown, about 40 minutes
Serve warm
329 calories per serving
