🍽️ Zander Rolls with Salmon Filling in Strudel Pastry

Name: Zander Rolls with Salmon Filling in Strudel Pastry
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Zander fillet(s) (skinless, finely diced, ice-cold); 80 g Salmon fillet(s) (fresh, skinless); 150 ml Cream (30 % fat, very cold); Sea salt and Pepper (white); 2 tbsp Oil; 5 tbsp Noilly Prat; 1 tbsp Lemon juice (freshly squeezed); 3 sheets Strudel pastry; 100 g Spinach (large leaves, blanched); 1 Egg white (for sealing); Sea salt; Paprika powder, rose-spiciness; 2 tbsp Olive oil (for brushing)

385 kcal · 45 min · 4 servings

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Ingredients

200 g Zander fillet(s) (skinless, finely diced, ice-cold)
80 g Salmon fillet(s) (fresh, skinless)
150 ml Cream (30 % fat, very cold)
Sea salt and Pepper (white)
2 tbsp Oil
5 tbsp Noilly Prat
1 tbsp Lemon juice (freshly squeezed)
3 sheets Strudel pastry
100 g Spinach (large leaves, blanched)
1 Egg white (for sealing)
Sea salt
Paprika powder, rose-spiciness
2 tbsp Olive oil (for brushing)

Instructions

1. Place the slightly frozen zander fillet into a food processor fitted with a blade attachment.
2. Wash the salmon and cut it into slices about 1.5 cm thick. Make sure these slices are roughly 6 cm shorter than the width of your strudel pastry sheets.
3. Wash the spinach and boil it for about one minute in boiling water.
4. Remove the spinach immediately and plunge it into ice-cold water to stop the cooking process.
5. Gently pat the spinach leaves dry and lay them out flat.
6. Cut out the tough stems from each individual spinach leaf.
7. Set the food processor to medium speed and finely chop the zander fillet.
8. Add the cream, salt, pepper, oil, lemon juice, and Noilly Prat (a dry vermouth wine) to the fish mixture.
9. Increase the food processor speed to high and blend the mixture until it becomes glossy and very fine.
10. Be careful not to over-mix the mixture to prevent the proteins from coagulating.
11. Finally, season the fish paste to taste with salt and pepper.
12. Lay out the strudel pastry sheets and cover them evenly with the prepared spinach leaves.
13. Spread the fish paste in the center of the sheets, leaving a 2 to 3 cm border around the edges.
14. Place a piece of the prepared salmon in the center of the fish paste.
15. Season the salmon with a pinch of salt and paprika powder.
16. Brush the edges of the pastry lightly with egg white.
17. Roll the strudel sheets up tightly to the halfway point.
18. Fold in the open side edges to seal the filling inside.
19. Continue rolling the rolls tightly until they are fully closed.
20. Brush the outer surface of the rolls lightly with olive oil.
21. Preheat the air fryer to 160 °C.
22. Place the fish rolls in the air fryer and bake them for approximately 10 to 15 minutes until crispy.

Nutrition per serving

kcal: 385
Protein: 29 g · Fett/Fat: 22 g · Carbs: 18 g