Spinach Strudel with Salmon and Perch
- 300 grams Spinach
- carrots (about 300 grams)
- yellow onion (about 300 grams)
- 2 tablespoons butter
- 2 eggs
- 100 grams Crème fraiche
- freshly ground black peppers
- boneless skinless Salmon (250 grams)
- boneless skinless Perch fillet (250 gram)
- 200 grams Phyllo dough (frozen and thawed)
- 100 grams grated Gruyere
- 100 grams white bread (grated fine)
- 1 egg yolk
- 250 milliliters chicken stock (homemade or canned)
- 1 teaspoon grated Lemon peel
- lemons (juice only)
- vegetable oil (for the baking sheet)
Rinse spinach, letting the water cling to the leaves. Transfer to a pot of boiling salted water and cook briefly, then drain, rinse with cold water, and drain again. Squeeze the spinach well to remove the excess water and chop the spinach fine.
Trim, rinse and peel, carrots and cut into fine julienne. Peel the onions and chop fine. In a sauté pan, heat the butter. Add half of the onions and carrots and braise for 5 minutes. Braise. Stir in the spinach, eggs, and crème fraîche. Season with salt and pepper.
Cut fish fillets into strips 2 cm (about 3/4 inch) wide. Season with salt and pepper.
Lay the filo pastry sheets on a work surface. Divide the vegetable filling evenly among the filo sheets and sprinkle with cheese and breadcrumbs. Place the fish on top and roll up the dough into a strudel.
Place the strudel with the seam down on an oiled baking sheet. Brush with beaten egg yolk. Bake the strudel in an oven preheated to 180°C (approximately 350°F) about 30 minutes.
Simmer the remaining onions and carrots in the chicken stock for 25 minutes and then purée and stir in the lime zest and juice. Season with salt and pepper.
To serve, cut the strudels into slices and serve the with onion and carrot sauce.