Salmon Fillet in Strudel Dough with Kitchen Herb Top Sauce

Sauté leek in 1 tbsp butter. Pour in cream and cook until thick. Remove the leek from the stove, season with salt and pepper. Finally add dill and egg yolk. Season salmon with salt, season with pepper, sprinkle with juice of one lemon and put in refrigerator. Blanch spinach leaves in salted water, rinse when cooled and place on a dry dish rack. Line baking sheet with parchment paper. Place one strudel sheet on a damp dish hangl and brush with melted butter. Place a second strudel sheet on top and also brush with butter. Cut strudel sheets in half diagonally. Place a spinach leaf and a piece of salmon on the bottom edge of each dough half. Spread 1/4 of the leek mixture on the salmon and place another spinach leaf on top. Wrap edge of dough and roll up using the cloth. Brush the strudel packets with butter and place them on the baking tray. Bake in the oven heated to 200 °C for 20 minutes. For the sauce: sauté the onion in a little butter, add the chopped parsley and sauté briefly. Mix in the crème fraîche and let it briefly bubble up. Season sauce with white pepper and Worcester sauce. Arrange strudel packets with sauce on plates. Serve with broccoli and carrots.

1.15 pm from : : Waltraud Danzinger, 3400 Klosterneuburg

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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