Pairing with White Riesling, Anderson Valley

Anderson Valley White Riesling is dry with hints of citrus and a fresh crispness that make it ideal for seafood. This recipe is a savory twist on strudel utilizing phyllo dough as a crisp outer shell for a mixture of vegetables and lean tuna. This dish looks and sounds fancy but it is really easy to make. It always wows company but if you aren't serving it for guests just make the strudels ahead; they will freeze well for baking later once they have been thawed on a sheet pan.

For the fish filling:
• 1 lb fresh, raw tombo tuna, chopped well
• 16 oz. small curd cottage cheese
• 15 oz ricotta
• 2 egg yolks
• 2 egg whites beaten until stiff
• 1 1/2 cup carrots, diced finely
• 1 1/2 cup zucchini, grated
• 3 tbsp. Extra Virgin Olive oil
• 1/2 tsp. salt
• 1/4 tsp white pepper

For the wrap:
• 1 package Phyllo dough
• 1 stick butter, melted

Combine all ingredients except egg whites in a large bowl and mix thoroughly. Fold egg whites in at the end of the mixing process. On a flat surface, place 1 sheet of phyllo dough and "paint" with butter using a pastry brush. Place another sheet of phyllo dough and "paint" again. Repeat once more so there are a total of 3 layers. Using a large cooking spoon, place about a cup and 1/2 of the seafood/veggie mixture about 3/4 of the way up the sheet and fold the remaining quarter over the mixture loosely. Tuck in the ends of the dough sheets and roll like you would a burrito. You should have enough seafood/veggie mixture to make about six individual strudels. Baste sides and top liberally with melted butter and place on a greased sheet pan. Bake at 350 for 20-25 minutes until golden brown.

Serves 6.