Lamb Salmon in Herb Strudel Dough

Summary

Prep Time	1 hr
Total Time	2 hrs
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

First mix flour, vinegar, oil and lukewarm water with a fork as required, then knead with your hands until the dough no longer sticks, becomes elastic and has a velvety surface. Put in a small plastic bag (breakfast bag or similar), add a few drops of oil and turn the outside until the dough is moistened with oil on all sides. Leave to rest in the warm (heating or slightly warmed oven) for at least an hour, longer does not hurt.
Chop the herbs very finely and mix with the olive oil to a paste.
Preheat the oven to 200 °. Take the lamb salmon out of the refrigerator.
Halve the rested dough and treat each half as follows: First roll it out as thinly as possible with a rolling pin on a floured cloth (which should be patterned best). Then brush the dough with oil and carefully pull it out as thinly as possible with your hands from the inside out. Smaller holes do no harm, larger holes can be repaired with the thicker edges. The pattern in the cloth should be clearly visible.
NB: The requirement for strudel dough is that you have to be able to read a newspaper or a love letter.
Tear off or cut off the thicker edges. At the end you should get an oval of approx. 35. Cover the dough with half of the herb paste, leaving a border of approx. 2 cm all around.
Rub a lamb salmon vigorously with salt and pepper and place on the lower narrow side. Fold the lower edge of the dough over it, then fold the side edges over it and carefully roll up the whole thing with the help of the cloth. Place the seam down on a baking sheet (baking paper!) And brush with the beaten egg. Do the same with the other half.
Bake in the oven for about 10-15 minutes, depending on the height of the salmon and to taste.
All kinds of vegetables go well with this and, depending on the season, maybe a little foam sauce.
The strudel can be prepared very well and then brushed with egg at time X and put in the oven.
So I successfully tested it in the context of a multi-course menu.

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