Filling: Warm butter, sauté leek and mushrooms for about two minutes. Put a third of the vegetables in a large enough bowl, add cream, mix, cool. Put the rest of the vegetables in the frying pan aside for the sauce.
Add fish cubes to vegetables in baking dish form, mix. Season filling, refrigerate with lid closed until ready to use.
Doughnuts: spread out dough, cut out 6 rounds of approx. 11 cm ø each, put aside to cool. Place the rest of the dough on top of each other, roll out on a little flour to a thickness of about 2 mm, cut out another 4 rounds and leave to cool.
Cut out fish garnishes from the remaining dough, set aside to cool.
Spread filling evenly on one half of each round, brush edges with a little egg, place free dough halves over filling. Press edges well with a fork. Place doughnuts on two baking sheets lined with parchment paper, cool for about fifteen minutes.
Brush doughnuts with a little egg, prick with fork. Place garnishes on top, brush with remaining egg, place 1 peppercorn on each as an eye, press well to smooth.
Bake: one after the other for about 20 minutes in the middle of the oven heated to 200 °C.
Creamed vegetables: warm the vegetables, add the wine, bring to the boil, simmer completely. Stir in cream, season, just until hot.
Serve: Arrange doughnuts and creamed vegetables on plates.
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