Trout Strudel with Paprika Sauce and Rollgerstl

Place four sheets of strudel dough (possibly doubled) on a slightly dampened cloth. Brush with melted butter. Place blanched (overblanched) spinach leaves dabbed dry. Spread with fish farce, salt fish fillets and roll in spinach. Now roll up strudel, brush with egg and place on a baking tray covered with baking paper or greased. Bake at 200 °C in the preheated oven for about 20-25 minutes (depending on size). Serve with paprika sauce and rolled barley.

For the bell pepper sauce, seed the peppers, boil until soft and remove the skin. Bring to a boil briefly with white base sauce, garlic, and pepperoni and tomato paste. Blend and strain. Season to taste and whisk with a hand blender before serving.

Cook the soaked rolled barley with fish broth or soup until soft. Round off with cooked diced peppers and a little butter.

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