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1
In a saucepan cook the spinach according to the package instructions, drain it, and let it cool.
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2
When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl.
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3
(The spinach should be very dry.)
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4
In the saucepan cook the onion and the fennel bulb and seeds in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute.
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5
Add the milk and aperitif and cook the mixture, stirring, for 3 minutes.
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6
(The mixture will be extremely thick.)
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7
Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste.
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8
The filling may be made 1 day in advance and kept covered and chilled.
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9
In a non-stick skillet melt 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it saute the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side.
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10
Add the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 minutes, or until it is just cooked through.
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11
Remove the skillet from the heat and let the salmon cool.
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12
Discard the skin from the salmon, halve the steaks, and discard the bones.
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13
In a small bowl stir together the remaining 2 tablespoons Parmesan and the bread crumbs.
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14
Preheat the oven to 425F.
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15
In a small saucepan melt the remaining 5 tablespoons butter.
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16
On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you.
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17
Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs.
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18
On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
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19
Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling.
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20
Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly.
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21
Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden.
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22
Let the strudel cool to warm on the baking sheet on a rack.
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23
The strudel may be made 1 day in advance and kept covered loosely and chilled.
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24
Reheat the strudel in a preheated 400F.
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25
oven for 15 minutes.
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26
Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.
