Fish Potato Strudel from Filo Dough

Ingredients

• 250 g filo dough
• 400 g sweet potatoes
• Salt
• 1 Garlic clove
• 500 g white fish fillet (ready-to-cook, skinless e.g., cod, pollock)
• 2 tbsp olive oil
• 50 ml dry white wine
• 50 ml heavy cream
• pepper (ground)
• 6 tbsp butter
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Peel, wash, roughly cut the potatoes and boil in salted water for about 25 minutes. Drain, let steam off, and press through a potato masher.

3. 3.

   Peel and finely chop the garlic. Wash the fish, pat dry, and dice into small cubes. Heat oil in a pan and sauté the garlic until translucent. Add the fish, cook briefly, then deglaze with wine and cream. Season with salt and pepper and simmer on medium heat for 3-4 minutes. Remove from heat, let cool, and mix with parsley and 3 tbsp butter into the potato mash.

4. 4.

   Lay out filo dough sheets, brush lightly with melted butter, stack them, and place the fish-potato mixture as a long strand in the center. Cover with another sheet of filo, roll up, and lay on parchment-lined baking tray. Brush with remaining melted butter and bake in the preheated oven for 30-40 minutes until golden brown.