Pikeperch with Chestnuts and Brussels Sprouts in Strudel Dough

Ingredients

• 200 g Flour
• 1 beaten egg
• 2 tbsp olive oil
• 30-40 ml water
• 400 g starchy potatoes
• salt, nutmeg, freshly ground pepper
• 4 Brussels sprout leaves
• 3 shallots
• 3 tbsp butter
• 1 tsp white wine vinegar
• 200 ml white wine
• 1 bay leaf
• 300 g pikeperch fillet
• 2 tbsp oil
• 150 g cooked and peeled chestnuts
• 50 ml milk
• 40 g ice-cold butter
• chopped parsley

Instructions

1. 1.

   Knead flour, egg, oil, and water into a smooth dough, wrap in cling film and let rest for 1 hour.

2. 2.

   Peel and wash potatoes, boil until tender. Blanch Brussels sprout leaves in salted water, shock in ice water, dry. Peel shallots and finely chop. Heat 1 tbsp butter, sauté shallots until golden yellow. Deglaze with vinegar, add white wine, bay leaf, reduce by half. Strain the sauce into a bowl and set aside.

3. 3.

   Divide pikeperch into 4 portions, season with salt and pepper. Heat oil, sear fish briefly on each side. Finely chop 1/3 of chestnuts. Melt 1 tbsp butter. Roll out strudel dough on lightly floured surface, cut into 4 squares (20 cm x 20 cm). Brush squares with melted butter, layer chopped chestnuts, Brussels sprout leaves and fish. Fold the dough over to enclose contents, brush outside with butter.

4. 4.

   Place parcels on a baking sheet lined with parchment paper. Bake in preheated oven at 180°C (gas: level 2-3, convection: 160°C) for about 10-12 minutes. Press remaining chestnuts and boiled potatoes through a potato masher. Warm milk. Mix potato mash with milk and remaining butter. Season with salt and a pinch of nutmeg. Sprinkle parsley before serving.

5. 5.

   Heat the sauce again, whisk in cold butter pieces until thickened. Do not let it boil. Season with salt and pepper. Serve all together with strudel parcels.