Pike Perch in Strudel Dough

For the pike perch in strudel dough, peel off the skin of the pike perch fillets and cut the fillets into portion pieces. Acidify with the juice of one lemon and salt.

Chop the olives, anchovy fillets, garlic, pine nuts and capers and puree with salt, pepper and the juice of one lemon in a food processor or with a hand blender.

Place a crockery hanging on the work surface and cut it so that the pike-perch fillets can then be wrapped well. Spread olive paste the size of the fillets on top. Dredge the pike-perch fillets in flour, tapping off excess flour. Place on the pastry pieces, brush with a little olive paste and wrap with the pastry – pressing the ends well.

Butter a baking sheet and place the strudel packets on it, seam side down. Brush with melted butter and bake the pike perch in strudel dough in a preheated oven at 200 °C for about 12 minutes.

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