Autumn Colorful Vegetable Stew with Trout Strudel

Preparation (about 50 min):

Mix milk, flour, eggs to a liquid dough. Chop chives, parsley, a little dill and fold in, season with salt, pepper and nutmeg. Fry small pancakes in hot olive oil until golden on both sides.

Peel carrots, rutabagas, celery and Hokkaido pumpkin (can be used with peel), cut into slices and small pieces.

From the cauliflower and broccoli roses cut into small pieces. Peel onion and cut into wedges. From Brussels sprouts cut the stem a little bit small, take off outer leaves and cut roses in half. Cut both ends of the beans into small pieces. Roast all the vegetables in a saucepan with hot olive oil. Add vegetable soup to roasted vegetables and simmer on low heat for five to six minutes, season with salt, pepper and nutmeg.

Lightly frost the fish, dice, finely mash in a hand mixer with a little whipped cream, fold in finely chopped dill, season with salt and season with pepper. Spread the mixture thinly on the pancakes, roll up, wrap in cling film and freeze briefly. Cut fish strudel into diagonal slices and fry in hot olive oil on both sides until golden brown. Arrange stew in deep plates or tureen, add trout strudel and garnish with Maggi herb.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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