Strudel with fish and vegetable filling

Ingredients for 2 servings:

• 150 g wheat flour type 550
• 1 tbsp oil, neutral, e.g. rapeseed oil
• 1 tbsp white wine vinegar
• ½ tsp salt
• n. B. water
• 1 eggplant(s)
• 1 tsp salt
• 3 tbsp extra virgin olive oil
• 150 g fish fillet(s) without skin
• 1 tomato(s)
• 1 tbsp mascarpone
• 1 tbsp dill, freshly chopped
• e.g. salt and pepper
• some butter
• 1 small radish(s)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar, lighter
• 1 tsp sugar
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

with radish salad

For the dough: Mix the flour with oil, vinegar, and salt. Now add the water a little at a time and knead with your hands until the dough is glossy. Let it rest under a hot porcelain bowl for at least half an hour. If you don’t do this, the dough will not stretch out later. For the filling: Remove the stem from the eggplant and cut lengthwise into approximately 1 cm thick slices. Salt the slices on both sides and let it rest for about 20 minutes. Wipe off any excess liquid and lightly oil the slices on both sides. Place on a baking sheet and bake in the oven at approximately 200°C until the surface begins to brown. Remove the eggplant slices from the oven, let them cool slightly, and then dice them. Finely dice the fish and tomato, also removing the stem. In a bowl, mix the eggplant, tomato, and fish cubes with the mascarpone and dill. Season with sugar, salt, and pepper. To assemble: Divide the dough and roll it out very thinly into a rectangle (approx. 25 x 30 cm). Spread the filling over the dough, fold in the sides, and then roll up from the long side. Place both strudels on a greased baking sheet and bake at 180°C for about 30-35 minutes until golden brown. Brush with butter between servings. For the salad: Peel and coarsely grate the radish. Season with oil, vinegar, sugar, salt, and pepper. Serve the strudels on a warmed plate with some salad—optionally garnished with greens and tomato slices. Divide the dough into four pieces for a great appetizer.