Stuffed Trout Fillets in Beet Sauce with Savoy Cabbage Strudel

Savoy cabbage strudel: Blanch six large savoy cabbage leaves in salted water until soft.

Cut inside of savoy cabbage into tender strips. Sauté onion in butter, add sliced cabbage and garlic. Mix milk and one egg yolk and add to frying pan. Extinguish with vegetable soup and stew until soft. At the same time boil the liquid. Season with pepper, salt and nutmeg, remove from the kitchen stove and remove with an egg yolk.

Spread a buttered gratin dish with blanched savoy cabbage leaves and cover with the vegetable mixture. Form the leaves into a roll. Brush with butter, season with pepper, season with salt and cook in the oven at 180 degrees for 10 minutes.

Trout farce filling: fillet trout, use bones for stock. Cut trout fillets into strips and grind with a little nutmeg, pepper, salt and tarragon in a cutter (if necessary also with a blender). Add whipped cream and continue whisking until smooth.

Trout fillets: fillet trout, boil bones in a little water and with soup vegetables to stock. Rinse fillets, rub dry and debone with small tongs. Coat with the farce and fold in half. Flatten fish sides well and gently toast in butter on both sides for 2 minutes each. Pull in frying pan to allow stuffing to set.

In a frying pan, sauté finely chopped shallots and beet, extinguish with the fish stock and white wine Add the tarragon.

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