Stockfish Pastry with Brick Dough

Ingredients

• 80 g sugar
• 75 ml apple cider vinegar
• 2 tbsp crushed coriander seeds
• 500 g stockfish
• 800 ml milk
• 2 cloves garlic
• 350 g waxy potatoes
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped marjoram
• Nutmeg (freshly grated)
• 2 sheets brick dough (pre-made)
• vegetable oil (for frying)
• 2 tbsp creamy horseradish (jar)
• 200 g crème fraîche
• pepper (ground)
• Lemon juice

Instructions

1. 1.

   Caramelize the sugar in a pan, deglaze with vinegar and 100 ml water, add coriander and let cool slightly. Peel the cucumber, cut lengthwise into quarters, slice into ~4 cm pieces, place in a marinate and leave overnight.

2. 2.

   Soak the stockfish for at least 12 hours in cold water, changing the water several times. Drain, put in a pot, cover with milk, press in peeled garlic, bring to a boil covered, turn off heat and let the fish steep for 8-10 minutes.

3. 3.

   Remove, drain and allow to cool.

4. 4.

   Peel and wash potatoes, cook in stockfish milk for about 30 minutes. Drain, steam dry, then mash through a potato masher. Remove skin and tendons from the fish, flake it, mix with the potato mash, fold in herbs, season with nutmeg.

5. 5.

   Spread the mixture on the brick dough sheets, leaving a small edge free, brush edges with beaten egg white. Roll into roulades, press edges firmly. Fry in hot oil for about 7 minutes until golden brown all around, remove and drain on kitchen paper.

6. 6.

   For the dip mix horseradish with crème fraîche, season with salt, pepper and lemon juice.

7. 7.

   Slice the roulades, serve with the dip and cucumber salad.