Spinach Strudel with Salmon

Ingredients

• 300 g spinach
• 300 g carrots
• 300 g vegetable onions
• 2 tbsp butter
• 2 Eggs
• 100 g crème fraîche
• Salt
• Pepper (freshly ground)
• 250 g salmon fillet, skinless and boneless
• 250 g zander fillet, skinless and boneless
• 200 g ready-made strudel dough
• 100 g grated Gruyère cheese
• 100 g finely crumbled white bread
• 1 egg yolk
• 250 ml poultry stock from a jar
• 1 tsp grated lemon zest
• Lemon juice
• oil (for greasing the baking sheet)

Instructions

1. 1.

   Wash and rinse spinach, then blot dry. Blanch in lightly salted boiling water for 5 minutes, drain, cool, pat dry, and squeeze out excess moisture. Peel carrots, wash, and slice into thin strips. Peel onions and dice finely. Sauté half of the onions and carrots in hot butter for 5 minutes. Then stir in spinach, eggs, and crème fraîche; season with salt and pepper. Cut fish fillets into 2 cm wide strips and season with salt and pepper.

2. 2.

   Spread the strudel dough on a sheet. Distribute the vegetable filling over it and sprinkle with cheese and breadcrumbs. Lay the seasoned fish strips on top, then roll up the dough. Place the strudel seam-side down on an oiled baking tray, brush with beaten egg yolk. Bake in a preheated oven at 180°C (mid rack) for about 30 minutes. Meanwhile, cook the remaining onions and carrots in poultry stock for 25 minutes, then puree finely. Season with lime zest, lime juice, and salt; taste and serve alongside the strudel.