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🍽️ Zander in Strudel Pastry with Chestnuts and Savoy Cabbage

685 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• beaten egg
• 2 tbsp olive oil
• 30-40ml water
• 400 g floury potatoes
• salt, nutmeg, pepper from the mill
• 4 pointed cabbage leaves
• 3 shallots
• 3 tbsp butter
• 1 tsp white wine vinegar
• 200 ml white wine
• 1 bay leaf
• 300 g zander fillet
• 2 tbsp oil
• 150 g cooked and peeled chestnuts
• 50 ml milk
• 40 g ice-cold butter
• chopped parsley

Instructions

1. 1. Knead flour, egg, oil, and water into a smooth dough.
2. 2. Wrap the dough in plastic wrap.
3. 3. Let the dough rest for one hour.
4. 4. Peel and wash the potatoes.
5. 5. Boil the potatoes in salted water until tender.
6. 6. Blanch the Savoy cabbage leaves briefly in salted water.
7. 7. Shock the leaves in ice water.
8. 8. Pat the Savoy cabbage leaves dry.
9. 9. Peel the shallots and chop them finely.
10. 10. Heat one tablespoon of butter in a pan.
11. 11. Fry the shallots until golden yellow.
12. 12. Deglaze the shallots with vinegar.
13. 13. Add white wine.
14. 14. Add bay leaves.
15. 15. Reduce the sauce by half.
16. 16. Strain the sauce stock through a fine sieve.
17. 17. Set the sauce stock aside.
18. 18. Divide the zander into four portions.
19. 19. Season the fish with salt and pepper.
20. 20. Heat oil in a pan.
21. 21. Fry the zander briefly on each side.
22. 22. Finely chop one-third of the chestnuts.
23. 23. Melt one tablespoon of butter.
24. 24. Roll out the strudel dough thinly on a lightly floured surface.
25. 25. Cut the dough into four squares (20 cm x 20 cm).
26. 26. Brush the dough squares with melted butter.
27. 27. Place the chopped chestnuts on the dough.
28. 28. Place the Savoy cabbage leaves on top.
29. 29. Place the zander on top.
30. 30. Fold the strudel dough into packets.
31. 31. Brush the outside of the packets with butter.
32. 32. Place the packets on a baking sheet lined with baking paper.
33. 33. Preheat the oven to 180 degrees (Gas: Level 2-3, Fan: 160 degrees).
34. 34. Bake the packets for about 10 to 12 minutes.
35. 35. Press the remaining chestnuts through a potato ricer.
36. 36. Press the boiled potatoes through a potato ricer.
37. 37. Heat the milk.
38. 38. Mix the potato mass with the milk.
39. 39. Mix the mass with the remaining butter.
40. 40. Season the potato mass with salt.
41. 41. Season the mass with a pinch of nutmeg.
42. 42. Heat the sauce stock.
43. 43. Stir in small pieces of cold butter with a whisk to thicken the sauce.
44. 44. Do not let the sauce boil anymore.
45. 45. Season the sauce with salt and pepper.
46. 46. Sprinkle the dish with parsley.
47. 47. Serve everything together.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 62 g