Sauerkraut and Fish Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 66.8 μg | (111 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,333 mg | (33 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 carrots
- 1 onion
- 1 Tbsp vegetable oil
- 100 milliliters dry white wine
- 600 grams Sauerkraut
- 1 bay leaf
- salt
- peppers
- ½ tsp dried thyme
- ground Caraway
- 2 Tbsps freshly chopped parsley
- 600 grams Perch fillet (or cod)
- 350 grams Puff pastry dough
- 2 Tbsps melted butter
- 1 egg yolk
Preparation steps
Peel the carrots and the onion. Cut the onion into cubes and grate the carrots. Heat the oil in a skillet and sauté the carrots and onion 1-2 minutes. Deglaze with the wine. Rinse the sauerkraut in a colander, drain well and add to the pan. Add the bay leaf and thyme and season with salt, pepper and caraway. Partially cover and simmer 15 minutes. Remove from the heat, discard the bay leaf and stir in the parsley. Season to taste and let cool.
Preheat the oven to 200°C (approximately 400°F) convection. Line a baking sheet with parchment paper.
Rinse the fish, pat dry and season with salt and pepper. Place the puff pastry on a floured work surface and roll out to 3 mm (approximately 1/8-inch) thickness. Brush with the melted butter. Spoon the sauerkraut onto the puff pastry with a slotted spoon, leaving the liquid behind. Place the fish on top and fold the dough over the filling. Press the sides well to seal and place the strudel on the baking sheet. Stir together the egg yolk and the cream and brush on the dough. Bake until golden brown, 30-35 minutes.
