Summary

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

1. 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.
2. 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.
3. Parry (shape) the pikeperch fillet.
4. Brush 1 sheet of strudel pastry with melted butter, place the 2nd sheet on top. Now divide the farce into 2 equal parts.
5. 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.
6. Roll in the strudel dough.
7. 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.
8. The strudel can be served with light potato salad or fresh leaf salads.