Fish cream in a waffle cone

Ingredients for 8 servings:

• 8 sheets of filo pastry
• 2 eggs
• 50 g sesame seeds, black and white mixed
• 400 g cod fillet(s) or other white fish fillet
• 1 jar fish stock
• 2 tbsp white wine vinegar
• 2 sprigs of dill
• 200 g cream cheese
• 3 tbsp cream
• 2 tsp lemon juice
• some pepper
• 8 tsp trout caviar
• Salt
• Oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

You’ll need a croissant maker. Heat the oil in a deep fryer or saucepan. Meanwhile, cut the filo pastry sheets into circles about 15 cm in diameter. Separate the eggs and whisk the egg yolks, then brush one side of the dough circles with the mixture. Wrap the dough circles, coated side out, around the croissant maker and lightly press the ends down. Be careful not to wrap the dough too tightly around the maker, otherwise they’ll be difficult to remove after frying. Deep-fry the croissants in hot oil until golden brown. Drain and roll in sesame seeds, then carefully remove the maker. Roll in sesame seeds again if necessary. Removing the maker is a bit tricky, and I had to try several times until I got intact croissants with sesame seeds. Let the croissants cool. Rinse the fish fillet, bring the stock and vinegar to a boil in a saucepan, add salt, bring the fish to a boil, and then let it simmer for 15 minutes. Remove the fish from the stock, drain, and let it cool. Then shred it with two forks and chill for half an hour. Finely purée the fish with cream and cream cheese, season with salt, pepper, and lemon juice. Using a piping bag, fill the croissants and garnish with the caviar and dill. 350 kcal per serving.