Perch Strudel with Chestnuts and Cabbage

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Perch Strudel with Chestnuts and Cabbage
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
576
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories576 kcal(27 %)
Protein26.3 g(27 %)
Fat22.6 g(19 %)
Carbohydrates66 g(44 %)

Ingredients

for
4
For the pastry
200 grams
whisked Egg
2 tablespoons
30-40ml Water
For the filling
400 grams
starchy Potatoes
freshly ground pepper (salt and nutmeg)
4
3
3 tablespoons
1 teaspoon
200 milliliters
1
300 grams
2 tablespoons
150 grams
cooked and peeled Chestnuts
50 milliliters
40 grams
cold Butter
chopped Parsley

Preparation steps

1.

For the dough, mix flour, egg, oil and water and knead into a smooth dough. Wrap in plastic wrap and let rest for 1 hour.

2.

For the filling, rinse, peel and cook potatoes until tender in salted water. Blanch cabbage leaves in salt water, rinse under cold water and pat dry. Peel shallots and finely chop. Heat 1 tablespoon of butter and cook shallots until golden. Deglaze with vinegar, pour in white wine add bay leaf and let liquid reduce by half. Pour resulting sauce through a fine sieve and set aside.

3.

Divide perch in 4 portions and season with salt and pepper. Heat oil and fry fish on each side briefly.  Finely chop 1/3 of chestnuts. Melt 1 tablespoonof  butter. Roll out pastry thinly on a lightly floured surface to 20 cm x 20 cm (approximately 8 x 8 inches) and cut into 4 squares. Brush squares with melted butter and top with chopped chestnuts, cabbage leaves and perch. Fold each square into a packet and brush outsides with butter.

4.

Place packets on a lined baking sheet and bake in preheated oven at 180°C (approximately 350°F) for approximately 10–12 minutes. Press remaining chestnuts and boiled potatoes through a ricer. Heat milk and add in potato mixture and rest of butter. Season with salt and a pinch of nutmeg, then sprinkle with parsley.

5.

Heat sauce, add cold butter in small pieces to bind and stir with a whisk, but do not allow to boil. Season sauce with salt and pepper and serve over strudel parcels.