Trout Strudel

Fish stock: 1.5 kg fish carcasses (sole or turbot)

one eighth of a liter of olive oil

a quarter of a liter of dry white wine 10 shallots

150 g mushrooms

1 bay leaf spice

5 peppercorns

5 coriander seeds

Fish stock: 1) Put fish carcasses in enough cold water.

2) Heat olive oil in large saucepan. Lift carcasses out of water, drain, sauté in oil. Extinguish with wine, add enough cold water to cover carcasses.

3) Remove the skin from the carrots, clean the mushrooms, cut both into slices, add to the saucepan, bring to the boil, skim off the rising foam and turbidity. Add bay leaf spice, pepper and coriander seeds.

4) Boil down fish stock in about 20 min, drain.

Use fish stock.

2) Cut fillets from one trout into small pieces. Cut the other two fillets into three pieces each. Cut the trout meat with egg, salt, whipped cream, pepper and juice of a lemon in the cutter of a food processor to a farce (the whole thing must be well cooled).

3) Clean the mushrooms and chop them. Make about 150g of them with crème fraîche until you get a thick quantity. Season with salt, pepper and a squeeze of juice from a lemon.

4) Cut strudel dough into squares of 12 x 12 cm. Place one strudel sheet in each lightly buttered coffee cup, press in well with fingertips, turning edges outward. Pour a layer of farce, then a layer of mushrooms on top.

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