Trout strudel with cucumber and mushrooms
For 4 persons
Small trout fillets 4
Strudel pastry 1 pack
Light balsamic vinegar
Dill, sugar, salt, pepper
Mushrooms – depending on the season
e.g. porcini, chanterelles, shiitake
Whipping cream 1 box
White wine 1 dash
Wash the trout, and remove the skin and bones, as required. Season with salt, pepper and lemon juice. Roll out the strudel pastry, moisten lightly, add the fish, and roll up. Coat the strudel in the egg yolk and liquid butter mix, and bake briefly in an oven pre-heated to 160 °C.
Thinly slice the cucumber and set aside in a bowl. Finely chop the shallot, sweat in butter until translucent, quench with light balsamic vinegar, and leave to cool. Stir the salt, pepper, sugar, chopped dill and oil into the sauce, and pour over the cucumber slices.
Place the bacon lardons in the pan, fry briefly, then add the diced shallot and fry a little more. Add the cleaned, roughly chopped mushrooms to the pan, fry briefly, and season with salt and pepper.
Quench with white wine, reduce, add the cream and cook to the desired consistency. Season with finely chopped parsley and chives.