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Ingredients
Trout and Ricotta Sauce
- For the dough
- 250 grams Pastry flour
- 1 Tbsp sunflower oil
- ½ tsp Wine vinegar
- 1 pinch salt
- vegetable oil (for brushing)
- For the filling
- 500 grams skinless trout
- 150 grams smoked trout
- 400 grams Ricotta cheese
- 2 eggs
- 1 tsp Lemon peel
- 2 Tbsps chopped mixed Fresh herbs (such as dill, chives, parsley)
- salt
- freshly ground peppers
- lemon juice
For the dough, mix the flour with the oil, vinegar, salt and 200 ml (approximately 3/4 cup) of lukewarm water and knead until dough is smooth. Brush with little oil and let stand, covered for at least 1 hour.
Preheat the oven to 180°C (approximately 350°F) convection/ 220°C (approximately 400°F) convention.
Rinse the raw fish fillets and pat dry. Chop the smoked trout fillets and mix with the ricotta, eggs, lemon zest and herbs and season with salt, pepper and a dash of lemon juice.
Knead the dough again well and roll out on a floured surface. Place on a floured kitchen towel and press with the back of your hand until very thin. Spread with the ricotta mixture.
Season the raw fish fillets lightly with salt and pepper and place on top of the ricotta mixture. Fold in the short opposite sides slightly and roll the strudel from the long side using the kitchen towel. Place with the seam down on a parchment paper-lined baking sheet and bake in preheated oven for about 30 minutes. Remove, cut into pieces and serve.
(Percentage of daily recommendation)
| Calorie | 2,780 cal. | (132 %) | ||
| Protein | 200 g | (204 %) | ||
| Fat | 130 g | (112 %) | ||
| Carbohydrates | 201 g | (134 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |