Strudel of Faaker See Pike Perch with Asparagus Sauce

Cut the pike-perch fillet into small cubes and freeze lightly in the freezer. (The fish fillets must be really well chilled!) Season with salt, pepper and a touch of nutmeg. Shred in a blitz cutter. As soon as the fish becomes a mush, gradually add sweet cream as well as egg whites until an elastic farce is formed. Stir in chopped dill. Boil a sample dumpling in very hot, but not boiling, water. If it breaks down, stir in a little more non-skimmed flour. Roll out the strudel dough to a size of about 50×70 cm. Cut off the edges of the dough, butter the strudel sheet and apply the filling (preferably with a pastry bag) as a roll. Roll up the strudel and place it on a buttered baking sheet. Brush with egg and bake at low heat for 30-40 minutes. Meanwhile, for the sauce, sauté the onions in hot butter. Dust with flour, deglaze with white wine and reduce slightly. Add sweet cream and crème fraîche and mix briefly. Season to taste with salt. Cut cooked white asparagus into small pieces, green asparagus – except the tips – likewise and boil everything up in the sauce. Cut the finished zander strudel into pieces, dress with the asparagus sauce and surround with tapenade. Garnish with the green asparagus tips.

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