Fish Strudel
Ingredients
- For the strudel
- 1 Tbsp Mustard seed
- 1 small Zucchini
- 200 grams Salmon (skinless)
- salt
- 1 tsp Mustard
- 1 pinch mild Red pepper flakes
- freshly grated Nutmeg
- 200 grams cold Whipped cream
- 1 Tbsp chopped Basil
- 4 leaves Phyllo dough (about 25 cm square)
- 4 Perch fillet (80 grams or 3 ounces, skinless)
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the sauce
- 250 grams Sour cream
- 100 milliliters Whipped cream
- 1 Tbsp honey
- 1 heaping Tbsp Dijon mustard
- 2 Tbsps Dill
- salt
- mild Chili powder
- For the salad
- 100 grams mixed Lettuce (frisee, nasturtium and spinach)
Preparation steps
For the strudel: Preheat the oven to 80°C (approximately 175°F).
Simmer mustard seeds and a little water in a small pot for 5 minutes. Strain through a colander and rinse seeds with cold water. Rinse and mince zucchini. Rinse salmon, pat dry, then cut into cubes. Season with salt and freeze for 5 minutes in the freezer. Combine salmon, prepared mustard, red pepper and nutmeg in a blender. Slowly add cream and continue to mix until mixture is smooth. Put mixture into a bowl and add mustard seeds, zucchini and basil.
Place phyllo on a cloth and spread each with a quarter of the fish stuffing. Top with the perch fillets and wrap dough into small strudels. Squeeze edges firmly and trim excess dough. Heat oil in a pan and fry strudels over medium heat for about 5 minutes. Remove and keep warm in the oven.
For the sauce: Beat cream until stiff and fold in remaining sauce ingredients.
Plate strudels with lettuce and serve with sauce.
