Fish Wobbler

Poach the well boned fish fillets (cook briefly in boiling water). For the choux pastry, bring water, salt and butter to a boil, stir in flour and stir on the fire until the mixture separates from the bottom of the pot. Allow to cool. Gradually stir in eggs. Mince cooked fish or chop very finely. Press the also cooked potatoes through a press and mix with the finished choux pastry and the fish mixture. Season with salt, pepper and lemon juice, season with herbs. If the mixture is still too soft, stir in some breadcrumbs or fine semolina. Turn the mixture into small “Wutzler” (slightly larger than potato noodles). Fry them in hot oil in a coated pan or fry them floating in fat. Recommended side dishes: leaf salad and vegetable or herb sauce.

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