Halibut White Cabbage Strudel

For the halibut-white cabbage strudel, remove the stalk from the cabbage head and cut the leaves into fine noodles.

Heat 1 tablespoon of butter in a saucepan and caramelize the sugar in it while stirring. Add the cabbage and stir well. Extinguish with white wine and soy sauce and add a little water. Season with ginger, cumin, salt and pepper and steam the cabbage covered until soft. Drain the cabbage well in a sieve, if necessary put it in a dish and squeeze it.

Finely dice the halibut, acidify with lemon and salt. Mix the fish cubes with the cabbage and stir in the sour cream and chopped coriander.

Place a strudel sheet on a dish and brush with melted butter. Cover half of the pastry sheet with the halibut and cabbage mixture, leaving one edge free. Roll up the strudel tightly with the help of the dish holder and press the ends tightly. Place on a greased baking tray with the seam side down. Prepare strudels from the remaining strudel sheets and the filling and place them on the baking tray. Brush the strudels with yolk. Bake the halibut-white cabbage strudels in the preheated oven at 220 °C for about 30 minutes until golden brown.

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