Potato-Fish Purée in Strudel Cornets
Potato-fish purée in strudel cornets is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g waxy potatoes
- Salt
- 150 g smoked eel
- 1 tbsp sour cream
- pepper (ground)
- a pinch of hot paprika powder
- a pinch of ground cumin
- 1 tbsp butter
- a splash of lemon juice
- vegetable oil (for frying)
- 300 g strudel dough (refrigerated)
- 1 tbsp chives ribbon
- chili flakes
Instructions
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1.
Wash, peel, roughly cube the potatoes and boil in salted water for about 20 minutes.
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2.
Meanwhile remove skin from the eel, debone it, and cut into small pieces.
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3.
Drain the potatoes, let them steam dry, then mash with a potato masher. Add the eel, sour cream, a little salt, pepper, paprika, cumin, and butter. Mix well and season with lemon juice.
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4.
Pour plenty of oil into a tall pot (about 5 cm deep) and heat to about 170°C (small bubbles appear on a wooden spoon). Roll out the strudel dough and cut into four squares of 10–12 cm sides. Wrap each square around a cornette mold and fry in hot oil for about 2 minutes until golden brown. Drain on kitchen paper and remove the mold. Repeat with remaining dough pieces.
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5.
Fill the purée (e.g., with a pastry bag) into the cornettes and serve sprinkled with chives and chili.
