Pike Perch Baked in Strudel Dough

Divide the strudel dough into 4 portions and roll out each piece of dough thinly on a little flour. Place each of the dough sheets on a large paper towel. Gently pull the dough apart over the back of your hand until it is paper-thin and translucent. Brush the pastry sheets with melted butter. Season walleye fillet sides with salt, pepper and juice of one lemon. Place 1 fillet on each strudel sheet and wrap carefully so that the dough does not tear to do so, alternatively the fish juices will ooze out during baking. Heat plenty of oil in a frying pan and fry the pike-perch parcels for about 4-5 minutes on both sides until golden brown. Remove and drain on paper towels. Serve the fish on heated plates with tomato vegetables.

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