Salmon and Pikeperch Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g salmon fillet (s) skinless, fresh
- 200 g cream
- 1 egg white
- 2 slices white bread without crust
- salt and pepper
- some mustard
- 1 shot Pernod
- 1 pikeperch fillet (s) skinless, fresh
- 4 sheets strudel dough from the cooling shelf
- butter, melt
Print Recipe
Pin Recipe Instructions
- Cut the salmon fillet and white bread into cubes, mix with the egg white and cream. Chill very well, it can also be a little frozen.
- Chop everything in the moulinette to create a farce (filling for meat and fish dishes). Now season the farce with salt, pepper, a little mustard and a dash of Pernod and season to taste, then chill again.
- Parry (shape) the pikeperch fillet.
- Brush 1 sheet of strudel pastry with melted butter, place the 2nd sheet on top. Now divide the farce into 2 equal parts.
- Spread half of the first part on the strudel dough, place half of the pikeperch fillet on top and cover the pikeperch with the rest of the farce.
- Roll in the strudel dough.
- Repeat again with the remaining amounts. Fry the two rolls in a pan at a low temperature in a little butter until golden brown and then cook in the oven at 100 ° C for about 20 minutes.
- The strudel can be served with light potato salad or fresh leaf salads.
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